Four by four Pump­kin recipes

The Guardian - Feast - - News -

Prep Cook Serves 20 min 1 hr 8

1 small pump­kin or 1 medium but­ter­nut squash, peeled and de­seeded

3 large parsnips, scrubbed and trimmed

2 red pep­pers, de­seeded 1 red onion, cut into wedges

2–3 tbsp harissa

2 tbsp olive oil

Salt and black pep­per 600ml spiced tomato sauce (see recipe on­line) 1 small bunch fresh co­rian­der, leaves chopped

50g un­salted but­ter ½ tsp smoked pa­prika, plus ex­tra for sprin­kling 6 sheets filo pas­try For the yoghurt dip 250ml full-fat yoghurt 1 gar­lic clove, crushed 1 small bunch fresh mint, leaves roughly chopped

1 squeeze le­mon juice

Heat the oven to 200C/390F/gas 6. Cut the pump­kin or squash, parsnips and pep­pers into 3cm chunks and put into a large bowl with the onion wedges. Add the harissa, oil and a tea­spoon of salt and mix well. Spread over a large deep-sided roast­ing tin and put in the oven for 30 min­utes.

Re­move the veg from the oven and stir in the spiced tomato sauce. Add the chopped co­rian­der and 100ml wa­ter.

Melt the but­ter with the pa­prika in a small pan over a medium heat. Brush a sheet of filo with the pa­prika but­ter and lay it over the roasted vegeta­bles. Brush the re­main­ing sheets of filo with the but­ter, loosely scrunch them up and put them on top of the first piece of filo. Brush any re­main­ing but­ter over the top and sprin­kle with ex­tra pa­prika. Bake for 25–30 min­utes, un­til the filo is golden and crisp and the fill­ing is pip­ing hot.

Mix the yoghurt in a bowl with the gar­lic, mint and le­mon juice. Sea­son and serve along­side the pie.

From the Hig­gidy Cook­book, by Camilla Stephens (Quer­cus) Prep Cook Serves 20 min 1 hr 15 min 4–5

1 tbsp veg­etable oil 500g but­ter­nut squash 500g sweet po­ta­toes 200g flour

2 tsp bak­ing pow­der Salt

2 eggs

4 tbsp grated parme­san 1 pinch nut­meg

Op­tion 1: cin­na­mon dress­ing

75g un­salted but­ter 5 tbsp grated parme­san 1 tbsp sugar

1 tsp ground cin­na­mon

Op­tion 2: sage dress­ing 75g un­salted but­ter 6 sage leaves, snipped 10 tbsp grated parme­san Heat the oven to 180C/ 350F/gas 4. Line a bak­ing tray with foil and brush with oil. Cut the squash in half, scoop out the seeds and put cut side down on the foil. Pierce the sweet po­ta­toes with a skewer. Bake both vegeta­bles for about an hour, un­til they can be pierced eas­ily with a fork.

Peel the sweet po­ta­toes, scoop out the flesh from the squash, and mash to­gether in a bowl. Mix the flour, bak­ing pow­der and a pinch of salt, then break in the eggs. Mix well, adding more flour if nec­es­sary un­til it forms a dough, add parme­san, nut­meg and salt.

Bring a saucepan of salted wa­ter to a boil. Fill a pip­ing bag with the squash mix­ture and hold it over the saucepan, squeez­ing it with one hand and cut­ting the mix­ture with the other. Cut shapes about 2cm long, let­ting them drop into the wa­ter. Cook for one to two min­utes after they have risen to the sur­face. Lift out with a slot­ted spoon into an oven­proof dish and keep warm in a low oven.

If you go for the cin­na­mon dress­ing, melt the but­ter, pour over the gnoc­chi and sprin­kle with parme­san, sugar and cin­na­mon. For the sage dress­ing, melt the but­ter, add sage and leave to foam. Spoon over the gnoc­chi and sprin­kle with parme­san. From Anna Del Conte’s Vegeta­bles all’Ital­iana (Pavil­ion)

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