So you’ve carved your pumpkin, admired your remarkable creativity, Facebooked it… now what do you do with the stuff in the middle? Well, start with the pumpkin seeds. Scoop them out, roast them in the oven under a medium-hot oven, then add salt and pepper to taste -And ta, da - a healthy snack and a great source of protein, fibre, potassium, and magnesium! To bake simply preheat oven to 140 C / Gas Mark 1. Toss pumpkin seeds with a little vegetable oil and salt. Spread them evenly onto a baking sheet-lined oven tray. Bake for about
15-20 minutes, until they are crisp and slightly brown, stirring every few minutes. Season to taste.
To use up the pumpkin flesh, how about a pumpkin tart? Try our recipe below…
Pumpkins and squashes are really in season now and are in plentiful supply in the shops. Chef Sophie Wright has come up with this delicious dish, Warm Roasted Squash and Endive Salad, with Parma Ham, Ricotta and Mint. Perfect for a rainy weekend lunch! Check out all of Sophie’s yummy recipes on www.sophiewrightcatering.co.uk.
PUMPKIN, RED ONION, OLIVE AND TALEGGIO TART
500-600 g wedge pumpkin, cut into wedges
1 red onion, cut into wedges
1 tbs sage leaves
1 tbs olive oil
150 g taleggio cheese, diced
50 g pitted black olives
200 ml double cream
2 eggs, lightly beaten
1 tbs chopped fresh basil
salt and pepper
200g plain white flour
a pinch salt
75 g butter, diced
25g freshly grated Parmesan
4 tbs cold water
1 egg yolk
- Preheat the oven to 200c/180c fan-forced. Start by roasting the vegetables. Place the pumpkin, red onion and sage leaves in a roasting tin lined with baking paper. Drizzle with oil and season with salt and pepper. Roast for 30-35 minutes until tender and browned on the edges. Set aside to cool.
- Meanwhile, prepare the pastry. Place the flour and salt in a food processor, add the butter and pulse until the mixture resembles bread crumbs. Add the Parmesan, water and egg yolk and pulse again until the dough just starts to come together. Transfer to a lightly floured surface and knead gently to shape into a round disc. Wrap in cling film and chill for 20 minutes.
- Roll dough out on a lightly floured surface and use to line a 23 cm fluted flan tin, about 3 cm deep. Prick the base with a fork (with out going through to the base) and chill for a further 20 minutes. Line the case with baking paper and baking beans and bake for 10 minutes. Remove paper and beans and bake for a further 10 minutes until the pastry is crisp and golden. Remove from the oven and let cool. Reduce oven to 190c/170c fan-forced.
- Arrange the pumpkin, onion, cheese and olives in the pastry case. Whisk together the cream eggs, basil and salt and pepper and carefully pour over the vegetables. Transfer to the oven and bake for 25-30 minutes until set. Cool and the serve the tart warm.