Pumpkin patch work

If you have read this blog for any length of time you will know I am a real fan of pumpkin spice, favourites being a Starbucks pumpkin spice latte and a special edition pumpkin spice Baileys.

Pumpkin has also landed on top of my pizzas, appeared in flans, tarts and risottos and even made it to the breakfast table and dessert.

One of the nicest things I've done this week was to visit a pumpkin farm near Harrogate in Yorkshire. Grab yourself a wheelbarrow and head into a pumpkin patch to literally pick your own. Unlike strawberries or raspberries, it doesn't take long, although it's exciting trying to find the perfect specimen. Give it a wash, pay for it and, if you wish, take it to the carving barn.

After this autumnal exercise it was time for lunch - pumpkin soup naturally!

Gourd Morning

Back on the pumpkin trail I have found a way of incorporating them with another seasonal beauty; the eating apple.

Roasted cubes of pumpkin or squash and apple, cooled and blended with coconut water and cinnamon make a delicious, sugar-free breakfast. Layer up this autumnal mousse with Greek yogurt and sprinkle on your choice of topping (nuts, muesli, granola, desiccated coconut, dried fruit, swirl of honey etc). If you're vegan, cook the squash and apple in coconut oil instead of butter and use a dairy-free coconut milk yogurt.

Try it for yourselves - it's really gourd!

Bish bash bosh squash

It's cooler weather and time to hunker down with some comfort food. This is where the seasonal pumpkin or squash comes into its own as variety really is the spice of life. There are many to choose from and they can be used in a myriad of ways.

The first recipe I'm going to share is for a savoury dish.

Squash and Spinach Orzo

1 Butternut squash
250g Cherry or baby plum tomatoes
Large pinch of dried thyme
200ml Vegetable stock
360g Orzo
Splash of white wine vinegar
Large pinch of chilli flakes
Bag of baby spinach leaves
150g Creme fraiche
Parmesan (or vegetarian hard cheese)
Chives

Put the chopped squash and tomatoes in a shallow tin and roast in the oven with a sprinkle of salt and pepper, dried thyme and oil and roast for 20 mins.
Cook the orzo in the stock as per the packet instructions. Drain, reserving the cooking water.
Heat the white wine vinegar, chilli flakes and drained orzo gently for a minute then add the reserved stock and spinach until wilted.
Stir in the creme fraiche and keep stirring for 2-3 mins and gently heat through.
Either fold in the roasted vegetables, snipped chives and grated cheese or serve separately. Season to taste.
Serve in warmed bowls and garnish with more chives, cheese and chilli flakes if desired.

Pimping your pumpkins

Watch out for seasonal pumpkin, gourd and squash recipes coming your way this month. Sweet, savoury and stylish!