It's that time of year again super markets are bursting with pumpkins. While most people carve scary faces and put a candle in them there are plenty of ways to cook with them. From pumpkin pie to pumpkin risotto the possibilities are endless. We had a carving competition in our house (I think I won) and had lots of left over pumpkin 'guts'. Rather than throw it in the bin a quick sift through results in a lot of pumpkin seeds. Keep a few back for the garden next year and put the rest on a baking tray drizzle with olive oil and sea salt. Slow roast them at 100C for an hour stirring them as you go and the results are divine. Eat them as a quick snack or sprinkle them over salads.
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| Slow roasted pumpkin seeds with olive oil and sea salt |
Tonight is roast chicken night in our house, I always roast our chickens in a tagine pot it helps to keep the chicken moist and you can add vegetables into the tagine to cook along with the chicken. Tonight I tried chilli pumpkin in the tagine and whenever they are in season we are having them in our roast! Here's how I did it:
Serves 4
Ingredients
1/2 pumpkin skinned and cut into cubes
4 garlic cloves finely chopped
1 red chilli seeded and sliced
1 tsp paprika
Salt and pepper
Splash of olive oil
Method
Put all of the ingredients into a bowl and mix well, when the chicken has been cooking for about 20 minutes add the pumpkin to the tagine cover and cook for a further 45 minutes. If you don't have a tagine use whatever you are cooking your chicken in and cover it with foil. The added bonus of cooking the pumpkin in with the chicken is that as it cooks the pumpkin will soak up all the chicken juices. After 45 minutes has passed remove the tagine's lid or foil, turn up the oven a bit and cook for another 15 minutes to crisp up the pumpkin and chicken skin. Serve with your choice of vegetables and gravy and enjoy!
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| Roast chicken with goose fat roasted potatoes, steamed broccoli and chilli roasted pumpkin |
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