The Easiest Way to Cook Your Pumpkin!

It is pumpkin season here in the Southern Hemisphere right now, and all sorts of winter squash are available for next-to-nothing at the moment.  Some of you are lucky enough to have them growing in your gardens also.

Let’s face it, pumpkin can be a pain to cook though.  I have the easiest, most fool-proof method for you!

Roast Pumpkin Puree

Ingredients:

• whole or half pumpkin
• extra virgin olive oil
• sea salt

Method:

1. Preheat your oven to 200c
2. Simply cut your pumpkin in half, and scoop out the seeds.
3. Place on  an oven tray, drizzle with a little extra virgin olive oil and sprinkle with a pinch of sea salt.
4. Cook until soft (just test with a fork), times will differ depending on the size and type of the pumpkin, often around the 30-minute mark.
5. When the cooked pumpkin has cooled down enough to touch simply scoop out the flesh with a spoon.
6. Freeze any excess.

Use the roasted pumpkin flesh in:

• Pumpkin Pies
• Pumpkin Dip
• Pumpkin Pancakes
• Pumpkin Muffins
• or simply stir through some porridge with some nutmeg, cinnamon and coconut milk for Pumpkin Pie porridge.

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