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Pumpkin

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Moroccan-style pumpkin and butter beans

Moroccan-style pumpkin and butter beans

Middle Eastern spices flavour this low–fat vegetarian casserole, which is full of vegetables and other fibre–rich ingredients. It is a great recipe for a cook–ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.

Pumpkin soup with muffins

Pumpkin soup with muffins

Pumpkin blends to a richly coloured, ultra–smooth soup, here enhanced by the wonderful flavour of rosemary. Crunchy hazelnut, pumpkin and rosemary muffins complement the soup perfectly. The muffins freeze well, so freeze any leftover ones in an airtight container, ready for next time.

Sweet pumpkin tartlets

Sweet pumpkin tartlets

Pumpkin is a good example of one of the many vegetables that can be used in both sweet and savoury recipes. Pumpkin pie is the best–known sweet preparation, and this is a lighter version made with filo instead of rich shortcrust and topped with fresh fruit.

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Potato and pumpkin gratin

Potato and pumpkin gratin

When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well–textured result.

Baked pumpkin with red onion and sage

Baked pumpkin with red onion and sage

Pumpkin is a versatile and easy–to–cook accompaniment for all sorts of main dishes. There are many types from the pale pear–shaped butternut pumpkin to the large blue–skinned Queensland blue and the popular jap pumpkin. Choose your favourite type for this recipe.

Butternut pumpkin and corn stew

Butternut pumpkin and corn stew

Butternut pumpkin has a lovely firm texture, ideal for cooking in stews. Combined with black-eyed peas, corn and red capsicum, it makes a nutritious family supper dish that is perfect for cold winter days. Serve with boiled rice or warm crusty bread.

Spicy Vegetable Tagine

Spicy Vegetable Tagine

Although a one-pot dish on its own, this tagine is superb with the quick and easy couscous recipe given below. If you can’t find dried cherries, use dried or frozen cranberries instead.

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Pumpkin and Lentil Salad

Pumpkin and Lentil Salad

Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a light main meal.

Catalan Escalivada

Catalan Escalivada

‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.

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