Last week, I shared a recipe for my Pumpkin and Gingerbread dessert but I couldn’t let Hallowe’en go past without sharing another recipe including this versatile ingredient.
Pumpkin is a great addition to both sweet and savoury dishes and this week I share my recipe for the perfect pumpkin side dish. This dish is the ideal accompaniment to any autumn meal. The half-moon shape and vibrant orange colour means that it looks very effective on any Hallowe’en or bonfire night table.
According to many sources, the tradition of carving pumpkins at Hallowe’en actually originated in the Scottish Highlands and Ireland.
Turnips were originally carved here around October 31 and November 1, known as Samhain, as this was seen as a time when spirits or fairies were particularly active.
Scottish and Irish emigrants to North America brought this practice with them, where they carved pumpkins rather than turnips.
Pumpkin carving has turned into something of an art form these days. Over the past few weeks, my Twitter and Facebook newsfeeds have been filled with photos of creative, innovative and incredible pumpkins.
Please tweet me pictures of your unique pumpkin carvings this weekend @markgreenaway
200g wedge of pumpkin, skin on and seeds removed
10g ginger, finely diced
1 bunch spring onions, thinly sliced
15g pumpkin seeds
Oil for frying
Sea salt and pepper
Preheat the oven to 180C.
Heat a little oil in an ovenproof pan.
Add the pumpkin wedge and fry gently, till each side is lightly browned.
Season with some sea salt and pepper.
Place the pan in the oven and roast for 20 minutes until the pumpkin is just tender but still holding its shape.
Remove the pan from the oven.
Add the ginger, spring onion and pumpkin seeds and toss them in the oil.
Place the pumpkin on a plate and top with the ginger, spring onion and pumpkin seeds.
Drizzle over some of the oil from the pan and serve.