Has anyone else used these ?
They had some when I went shopping and I thought, I've not used them before so got one.
Decided to cut it into chunks, drizzle with olive oil, sprinkle with dried rosemary, thyme and marjoram, salt and pepper and roasted in a hot oven. Came out soft and a bit like carrot and potato mixed into one.
Then added it to a lot of softened onion, carrot, celery and some veg stock and made a beautiful soup.
Are there other good ways of cooking with it?
Steve
Hi - down here in Australia they are called butternut pumpkin. They can be roasted as you have done (nicer with the skin left on) and served with a roast dinner (try sprinkling a bit of paprika on them next time), made into pumpkin soup (delicious), pumpkin pie, pumpkin curry.....you name it we do lots with them especially when you grow your own (like I do)! :o)
Cheers
Steve
Hi, they are very popular here, too (USA). One of my favourite winter dishes is cubes of peeled butternut squash mixed with chunks of red bell pepper, olive oil, garlic, chopped parsley, and chopped fresh sage. A nice amount of Parmesan cheese is sprinkled over the top, and it's baked until tender and the cheese has begun to brown.
Thanks for reminding me...
Channa
Asky
If you want, I will post the butternut pumpkin curry recipe on here tonight when I get home. It was given to me by my Indian Cooking teacher.
Cheers
Steve
Hello Steve in UK
These are some of the recipes you can try.
Pumpkin Soup with Ginger and Creamed Coconut
Steve in Australia and Channa
I will be very interested in some more pumpkin/squash recipes :-), with pictures as you make them, of course!
Mamta
1kg Butternut Pumpkin (Squash)
1 medium Onion
1 Tbspn Ginger (shredded)
1 TBspn Coriander leaves (chopped)
1 tspn fenugreek seeds
1.5 tspn coriander seeds (crushed)
.5 tspn chilli powder
.5 tspn turmeric powder
1 tspn garam masala
1 tbspn salt
1.5 tbspn lime juice or tamarind pulp
1.5 tspn sugar
quarter cup of water
Peel onions and chop finely
Peel and cut pumpkin in small cubes
Heat oil and fry onions until light brown
Add fenugreek, coriander, chilli and tumeric and saute for a minute or two
Add pumpkin, ginger, salt and water and stir well
Cook until pumpkin is tender (10-12 mins) and water evaporates
Add sugar, lime/tamarind and garam masala and stir
Remove from heat
Transfer to serving dish and garnish with coriander
Cheers!
Steve
Hi
Here is my side dish for butternut pumpkin which I often serve.
Ingredients:
half a butternut pumpkin cubed
2 potatoes peeled and halved
2 cloves garlic
2 onions, finely sliced
1 green chilli finely sliced
2 teaspoons mustard seeds
Salt to taste
2-3 tablespoons oil
Method:
Heat oven to 150 deg C
Steam or boil potato and pumpkin in salted water until tender but not over done, Drain and set aside
Heat oil add mustard seeds and when starting to pop add onion.
When onions start to soften add garlic and chilli fry gently.
Let cook for good few minutes. When onions start caramelising take off heat.
Assemble like a lasagne by putting a layer or potato/pumpkin and a layer of onion etc.Finishing with a layer of onion on the top.
When assembled press lightly down so level,top with freshly crushed black pepper then bake in oven for 15 minutes.
It is really quite nice and I hope you enjoy
Cheers
...another great sounding dish !
I'm wondering now, if I peel them, roll them in some olive oil, shake them down with some spicy flour and put them in a red hot oven will they come out similar to a roast potato or will they just go soft ?
Steve
All 3 ideas sound great. I have only one squash, which one to try!!!
As I like pumpkin and squashes, I will try all 3 in time :-). If anyone of you do, please take pictures!
Mamta
Just making some roasted vegetables with butternut squash in there as well...
I par boiled the potatoes and carrots as they tend to take a lot more cooking out than things like parsnip and butternut squash that's in there as well. Then a drizzle of olive oil, a sprinkle of herbs and lets see what happens when back in the oven.
If the squash doesn't cook well or turns to mush then It will go in a soup or something instead.
Steve
Hello Steve in Australia
I had another look at your recipe. It is not too different from my family's recipe; Pumpkin Bhaji (Dry Curry), Gupta Family Style. You have added onions and tamarind, mine has no onions and mango powder/lemon juice as a souring agent. I know it is delicious, so I won't make it today. You know, it is lovely served with Rasedar Aloo and Poories, the deep fried Indian bread.
Enjoy!
Mamta
Asky - I always roast them in the oven with the potatoes and they are fine. I also parboil the spuds and scratch them up with a fork before hand. Put both in the oven for an hour(ish). The pumpkin roasts as well as the spuds. Instead of cubing it, cut it lengthways so they are like long wedges and leave the skin on. This turns the skin into a beautiful chewy, crispy, crunchy it.
Mamta - If I made the pumpkin curry again I would probably use less sugar next time. It was a tad sweet.
Anyway have a great weekend!
Cheers
Steve
Steve, my son in-law (who created this website) is one of the best Roast Potato maker I know. After parboiling, he drains them, shakes them in the pan and then roast them.
Some people sprionkle a little semolina or flour. I have tried semolina, it works, but you have to be careful that it doesn't burn.
I can see pumpkin is too sweet for you with that much sugar. My family (parents and siblings) likes it sweet, so have more sugar in it. I will actually say on the recipe to reduce if less sweet dish is reequired.
Mamta