It’s amazing how many of my my greater achivements in the kitchen have come from a desire to get good food into the mouths of my children. Mother is the necessity of invention, they say, and it is so true.
I love pumpkin. Soups, curries, roasted, scones, pie – all are great. But my children hate it. So to make them like it, I partner it with something I know they love, and I make sure they are in the kitchen helping me, so they can see the honey going in. This is the easiest way to cook delicious pumpkin – prep is less than 5 minutes, and the rest of the work is done by the oven.
- pumpkin, chopped into 1-inch cubes – as much as you like, but I use a half of a butternut squash to feed my 4.
- a pinch of saffron threads
- a drizzling of honey
- a glug of olive oil
- a light sprinkle of cardamom powder
- salt and pepper to taste.
- combine all ingredients (with hands – this is a good job for kids) and cook at 200ᵒC until soft (about 40 minutes)
Goes perfectly with my basic roast chook (coming in the next post), or has a multitude of uses.
- Allow it to cool, and puree with a dollop of creme fraiche, a squeeze of lemon, optional chilli powder and a glug of olive oil and serve as a dip.
- Combine with chicken stock, cream and cashews and puree to make a delicious roast pumpkin soup.
- Allow to cool and serve with crumbled goats curd or soft feta, almonds and fresh rocket leaves, and dress with a simple dressing made of lemon juice, olive oil and sumac.