HEALTHY PUMPKIN RECIPES RECIPES

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PUMPKIN RECIPES | BBC GOOD FOOD



Pumpkin recipes | BBC Good Food image

From savoury soups and centrepieces, to pumpkin spiced bakes and sweet treats for a Halloween party, we've found plenty of ways to use this autumnal squash.

Provided by Good Food team

Number Of Ingredients 1

BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Baked Pumpkin | Vegetables Recipes | Jamie Oliver Recipes image

Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 16

1 pumpkin about 1kg
2 cloves garlic peeled
olive oil
1 red onion peeled and finely chopped
1 small handful black olives stoned and chopped
2 sprigs of fresh rosemary leaves finely chopped
1 dried chilli
sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine zest of
200 ml organic vegetable stock

Steps:

    1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
    2. Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
    3. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
    4. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
    5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.

Nutrition Facts : Calories 587 calories, FatContent 48.3 g fat, SaturatedFatContent 7.4 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 32.3 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.93 g salt, FiberContent 4.9 g fibre

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This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
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    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
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PUMPKIN RECIPES | BBC GOOD FOOD
From savoury soups and centrepieces, to pumpkin spiced bakes and sweet treats for a Halloween party, we've found plenty of ways to use this autumnal squash.
From bbcgoodfood.com
See details


BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
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    1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
    2. Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
    3. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
    4. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
    5. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
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