Summer has gone. The leaves are falling, the winds rising, and the rain is a more regular visitor. The nights close in earlier than before.
It’s that time of year when it is impossible to dress correctly, always being too hot, or too cold. It’s just not all that pleasant.
But, it’s not all bad.
Pumpkins are in season again, their proud round orangeness proclaiming the arrival of an imminent Halloween. Carve ‘em, light ‘em, and make them a jack ‘o lantern. Do eat them too, they’re delicious.
I love them in soups, curries, tarts and pies. I love a rough and tumble of diced cooked pumpkin with strong cheese, nuts and spinach. I especially love them in a mash.
Now this mash is non traditional. It’s crunchy and soft, salty and sweet. For me it was the perfect plate of comfort that I needed to get me through one of the first autumn evenings.
Now pumpkins may seem tricky, but I promise that they’re not. For this, buy one small one, cut in half and scoop the seeds and fibres out with a spoon, then drizzle with olive oil and roast for 25–30 minutes at 180 deg C, until just tender. Now they will be very easy to peel and mash, and the flavours will be concentrated. Just delicious.
Read more for the recipe: Pumpkin, pecan and spinach mash for inbetween days | iVillage UK http://www.ivillage.co.uk/pumpkin-pecan-and-spinach-mash-inbetween-days/13514