Wednesday, October 29, 2014

More Pumpkinny goodness

What do you do with the pumpkin after Halloween? Traditionally, you just let it sit there and melt. Which I admit is often pretty fun.

But here's another idea:

a big chunk of pumpkin, about a pound or more
curry powder
cumin seeds
coriander seeds
sesame seeds
heavy cream

Cut the pumpkin into large chunks, about the size of your hand. Slice down into the meat to the skin, to score it and place in a roasting tin. Sprinkle generously with curry powder and cinnamon. In a pan, melt a bunch of butter. Grind a handful of the cumin/coriander/sesame seeds (that you toasted in a dry frying pan earlier and keep in a jar) in a mortar and pestle. Throw the seeds in with the butter and let them fry a little. Then douse the pumpkin with the butter, making sure it gets into the scored cuts. Roast in a hot oven for about an hour, or until it's toasty and crispy on the outside and soft in the middle.

When you plate it, douse in a little heavy cream. This will mix with the spices and the butter to make a truly gorgeous sauce. When you're eating it, gish each forkful around in the butter/spice and cream sauce.

Oh baby!!


No comments: