Pumpkins and Squashes
Here’s a Seasonal page on Recipes and Storage for Pumpkins/Squashes
Storage of Squashes
A whole squash will keep for months provided it is stored at a temperature no lower than about 45 degrees F / 8 degrees Centigrade. It is unsuitable for freezing, which will cause it to rot.
Sliced squash should be consumed within 3 or 4 days. It should be kept in the cooler, in the vegetable compartment of a refrigerator. It should above all be kept in the dark since vitamin A, in which squash is rich, is destroyed by light.
Once it is cooked(by steaming or baking), the flesh of the squash can be stored frozen in the icebox compartment of a refrigerator and used as a base for further recipes such as puree,sweet or savoury pies,fillings,etc. This applies particularly to squashes with firm,floury flesh.
This is a useful way to use the pumpkin seeds for eating from a pumpkin.
When you have scooped the flesh and seeds out of the pumpkin ,wash the seeds and
dry on kitchen roll. Place on a baking tray and sprinkle with sea salt.
Heat the oven to 180 degrees and roast for about 10 minutes or until slightly golden.
Butternut squash soup for 4 people
900g squash, one onion, piece of root ginger grated, 500ml veg or chicken
stock,50g butter,nutmeg, crème fraiche, sea salt& pepper.
Cut squash into cubes.chop onion, melt butter in pan add squash and onion
stir to coat for 5 min, add stock bring to boil and simmer 5-10 min until
tender,liquidise in batches adding crème fraiche and nutmeg,then pass
through a sieve. reheat to serve.
Recipe for Split Pea and Pumpkin Soup for 4 people,
225g split peas, 1.2 litres water, 25g butter, 1 onion finely chopped, 225g pumpkin chopped, 3 tomatoes peeled and chopped, 5ml dried tarragon crushed, 15ml chopped fresh coriander,2.5ml ground cumin, 1 vegetable stock cube crumbled, chilli powder to taste, sprigs of fresh coriander to garnish.
Soak the split peas overnight in enough water to cover them completely, then drain. Place the split peas in a large saucepan, add the water and boil for about 30 minutes until tender. In a separate pan, melt the butter and sauté the onion until soft but not browned.
Add the pumpkin, tomatoes, tarragon, coriander, cumin, vegetable stock cube and chilli powder and, on a high heat, bring to the boil.
Stir the vegetable mixture into the cooked split peas and their liquid. Simmer gently for about 20 minutes or until the vegetables are tender.
If the soup is too thick, add another 150ml water. Serve hot, garnished with sprigs of coriander.
Recipe for Pumpkin(Butternut Squash) soup for 4-6 people
1kg pumpkin(or Squash), 45g butter or margarine, 1 onion sliced thinly, 1 garlic clove crushed, 900ml Fresh Vegetable stock, ½ tsp ground ginger, 1 tbsp lemon juice, 3 or 4 thinly pared strips of orange rind(optional) , 1 bay leaf or 1 bouquet garni , 300 ml milk, salt and pepper.
To Garnish – 4 to 6 tablespoons single or double cream, natural yogurt or fromage frais, snipped fresh chives.
Peel the pumpkin, remove the seeds and then cut the flesh into 2.5cm cubes. Melt the butter or margarine in a large saucepan, add the onion and garlic and fry gently until soft but not coloured.
Add the pumpkin and toss the onion for a few minutes. Add the stock and bring to the boil. Add the seasoning, ginger, lemon juice, strips of orange rind (if using), and bay leaves or bouquet garni. Cover and simmer gently for about 20 minutes until the pumpkin is very tender.
Discard the orange rind(if using) and the bay leaves or bouquet garni. Cool the soup a little and then press through a sieve (strainer) or blend in a food processor or blender until smooth. Pour into a clean saucepan.
Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives and serve.
Recipe for Pumpkin and Sage risotto for 4 people.
Vegetable oil, 8ozs of pumpkin/squash finely diced, 1 small onion finely diced, 6ozs of Arborito Risotto rice , 1 pint of vegetable stock , 8 to 10 sage leaves chopped finely, butter.
Bring the vegetable stock to the boil and keep it warm. In a separate pan add the vegetable oil and onions and fry gently for 2mins. Add the sage leaves and stir a minute. Add in the rice and stir to coat the rice grains.
Add a third of the stock and cook on a low heat till the water has been absorbed.
Add the squash/pumpkin and another third of the water and cook till water has been absorbed. Finally add the rest of the water, you might not need all of it as the texture should be creamy.
Add butter to the risotto mixture and stir in before serving.
Recipe for Pumpkin Pie (serves 8)
250g pureed pumpkin, 450ml single cream, 135g light brown sugar, ¼ tsp salt , 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, 1/8 tsp grated nutmeg, 2 eggs. FOR THE PASTRY – 165g plain flour, ½ tsp salt, 115 g lard or vegetable fat, 2-3 tbsp iced water,45g pecans copped.
Preheat oven to 220 c / Gas Mark 7.
For the pastry, sift the flour and salt into a mixing bowl. Using a pastry blender, cut in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in the water,1 tablespoon at a time, tossing lightly with a fork until the mixture forms a ball.
On a lightly floured surface, roll out the pastry to 5mm thickness. Use it to line a 23cm pie tin. Ease the pastry in without stretching it. Trim off the excess. (A decorative rope edge can be made with the trimming, cut in strips and twist together and dampen the rim of the pastry and press on the rope edge)
Sprinkle the chopped pecans over the bottom of the case. With a whisk or an electric mixer on medium speed, beat together the pureed pumpkin, cream, brown sugar, salt, spices and eggs. Pour the pumpkin mixture into the pastry case. Bake 10 minutes, then reduce the heat to 180C/Gas Mark 4 and continue baking until the filling is set , about 45 minutes. Let the pie cool in the tin, set on a wire rack.
Recipe for Pumpkin Nut Slice (makes 1)
185g butter or margarine, 1 cup caster sugar, 1 cup wholemeal plain flour, 1 tsp bicarbonate of soda, ½ tsp baking powder, ½ tsp salt, 11/2 tsp cinnamon, ½ tsp allspice, 2 eggs lightly beaten, ½ cup chopped pecan nuts or walnuts, ½ tsp vanilla essence, ½ cup chopped raisins, 1 cup drained crushed pineapple, ¾ cup cooked mashed pumpkin.
ICING – 1 ½ cups sifted icing sugar, 250g softened cream cheese, ½ tsp vanilla essence, 2 tsp lemon juice.
Grease and line the base of a 28 by 118cm deep lamington tin. Beat the butter or margarine until soft. Add sugar and beat until mixture is light and fluffy. Sift all dry ingredients together, return husks to bowl and add to creamed mixture alternately with the beaten eggs. Stir in the nuts, vanilla essence, raisins, pineapple and pumpkin. Mix well and pour into tin.
Bake at 180C or Gas Mark 4 for 1 hour or until skewer inserted in the centre of the cake comes out clean. Cool on a wire rack. Spread icing over cake and decorate with pecan nuts.
To Make Icing : Place all the ingredients in a mixing bowl and beat until well combined, then increase speed until light and fluffy.