Apart from October being the month of my birthday another reason it’s my favourite time of the year is because it’s the start of the pumpkin & squash season. This recipe I’ve used is variety called a delica pumpkin but all pumpkin variety’s would work well.
Serves 2
Ingredients
1 pumpkin
Bunch of sage
Goat curd
2 tbsp olive oil
Pinch of chilli flakes
Method
1. Preheat your oven at 180C
2. Cut out a third of the pumpkin and chop this down into wedges, keep the skin and discard the flesh. Drizzle with olive oil season and cook for 20 minutes (until soft).
2. Pick off 10-12 sage leaves from the stalk and in a pan add olive oil and fry these for 2 minutes, dab off any excess oil once cooked.
3. Assemble the cooked pumpkin onto a plate, scatter over the sage leaves, sprinkle over chilli flakes and dollop of your goats curd.
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