Tuesday, June 2, 2009

Whole baked cinnamon pumpkin - 3 receipes in one!

This is the EASIEST most delicious winter dish that I have the pleasure of making and consuming...


Preheat oven to 170 degrees

Wash a WHOLE Jap pumpkin.

Cut a hole around the stem and remove the seeds.

To the core of the pumpkin add a knob of butter, cinnamon and nutmeg, and brown sugar (I'm not much of a measurement chick, my arm does the guessing for me).

Bake for an hour or until the outer skin is brown and caramelised.

Take to the table and serve by scooping out the sweet, soft insides. The caramelized sauce can be used over chicken, lamb, haloumi... it is just fricken delicious.

Right, you are going to have a beautiful skin and some flesh left over - hopefully.... so let's use it two different ways by cutting the remaining skin into wedges and sprinkling with more cinnamon and nutmeg.


Quarter a sheet of frozen puff pastry into squares.

Add slices of pumpkin on top.

Drizzle with maple syrup.

Bake in a 180 degree oven for around 15 minutes until the pastry is golden and the maple syrup is caramelized.

Serve HOT HOT HOT with creme fraiche or full fat vanilla ice cream.


Preheat oven to 180 degrees.

Line your lasagna dish with tinned Roma tomatoes or tomato paste (or make your own by slow roasting your own seasoned tomatoes at very low heat for 1 - 2 hours on a baking tray).

Add a layer of pasta sheets (preferably wholemeal or spelt).

Add a layer of spiced pumpkin slices.

Add another layer of pasta sheets.

Finish with a white sauce made of ricotta, rocket and maple syrup.

Top with mozzarella cheese and a sprinkle of nutmeg.
Cook for 40-60 mins when there is sauce/ liquid bubbling around the pasta and the smell of browned cheese is unbearable.
Ring Erin and invite her to dinner..... xoxoxoxoxoxo

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