I failed miserably to grow any kind of squash or pumpkin this year, except for my prodigiously productive courgette, however I work very close to Borough Market, and have access to all kinds of ridiculously delicious & overpriced produce. Because I go there so often however, I’ve sussed which organic stalls have the best kinds of seasonal goodies- and at not too ridiculous prices. There are also a couple of local farms that have their own stalls there- which, although aren’t entirely organic, are ‘almost’ organic. For example, one will only use pesticides in extreme circumstances- usually limited to slug repelling.
I purchased this blue-skinned ‘crown prince’ pumpkin from one of these farms- it was such a compelling colour, and, once I got it home, I just knew it was asking to be baked with the sage I have growing outside our back door.
This recipe couldn’t be easier, it makes a lovely addition to an autumnal mezze, the pumpkin is quite sweet so I served this with the spicy baked cauliflower which is quite intensely savoury, plus a green salad, which was more than enough for supper.
- Half a medium sized pumpkin
- 1TBS olive oil
- 3-4 whole garlic cloves
- 8-10 fresh sage leaves
- pinch salt & pepper
- Pre-heat the oven to gas mark 7/220 C
- Chop the pumpkin into chunks, toss in a pan with the whole sage leaves, the whole garlic cloves, olive oil & salt & pepper
- Roast until the pumpkin is soft & the garlic cloves are squishy.
- Remove the garlic cloves, slip them out of their papery cases & mash with a little oil.
- Toss the mashed-up, now sweet & luscious garlic cloves paste into the pumpkin.
- Serve warm.
*Bonus* Wash the pumpkin seeds free of their mushy pulp, toss with salt, a little olive oil & some smoked paprika & roast in a tin alongside the pumpkin. Serve as an addictive side dish or an extra crunchy topping to the pumpkin.