Autumn produce is just irresistible, isn’t it? Blood red peppers, glossy purple-black aubergine, mountains of pale golden sweetcorn; earthy sweet beetroot, perfumed apples and crisp white cauliflower. I could wax lyrical endlessly.
One of my favourites has got to be squash (or pumpkin if that’s what you wanna call them). I picked up a big, beautiful organic squash the other day with a view to, er … no, I didn’t think that one through.
Shit! Gonna be eating squash every day for a week. But with some careful thought, this is where our squash went:
• Sliced into thick wedges, grilled on the barbie and served with tahini yoghurt dressing – beaut!
• Pumpkin, sage and ricotta filled pasta – the leftover filling made a fantastic vegetarian pate
• Chicken and pumpkin curry – switched out the mango for pumpkin and this recipe worked a treat
• The rest was cubed and roasted for the freezer, ready for risotto, pasta or salad whenever I need it
I miss filled pasta! This is my rather clumsy oversized version made with spelt flour – I don’t have the patience or dexterity to make them any smaller. It doesn’t make them any less delicious.
For the filling: mix 2 parts roasted, mashed squashed with 1 part ricotta. Add grated parmesan, minced garlic, chopped sage and the zest and juice of a lemon to your taste and seasonal well. Don’t worry if you’ve got any leftover – it’s great with crudites or crackers.