Food: How to Cook ‘Mini’ Pumpkins

Food: How to Cook ‘Mini’ Pumpkins

A few years ago, I totally failed to buy a pumpkin in the run up to Halloween and my kids were less that impressed with me bring up a ‘mini’ pumpkin instead. But after they began to appear in our veg box delivery each week, I’ve actually become quite adept at cooking them.

It’s basically impossible to scroll through Instagram at the moment without seeing an array – I’m just as guilty – so it makes sense to think about how to cook them!

Today, I thought I’d just share my favourite recipe for a quick weekday supper. It’s perfect with a large glass of red wine and is warming without being too stodgy too.


Pumpkin Pitta Pockets

– Serves 4 –

500g squash or pumpkin, peeled, deseeded and cut into chunks

3 garlic cloves

2 tablespoons of olive oil

Large handful of rocket

Small red onion, chopped finely

1 red chilli, deseeded and finely chopped

50g soft goat’s cheese (sliced)

Sea salt and freshly ground black pepper

Method

Preheat oven to 190°C.

Put the squash in a roasting tray with the garlic, oil and plenty of salt and pepper.

Toss together and roast for about 50 minutes or until soft and caramelised.

Warm the pitta pocket (in oven or toaster).

Stuff in some leaves, a quarter of the hot pumpkin, a sprinkling of onion, chilli and some slices of cheese.

Season to taste.

Squish the whole lot to ensure the cheese goes all melty.

P.S. Check out my recipe for immune building soup too…

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