Galeux d’Eysines Pumpkin Bolognaise

In our quest to resurrect interest in pumpkins beyond the ‘supermarket’ halloween pumpkin that the UK is most familiar with, we grew a small quantity of the culinary acclaimed Galeux d’Eysines heritage squash. Packed off with a nice family sized specimen, Jacky and Graham were tasked with recreating the pumpkin bolognaise dish popular on the continent.

Here is their photo record of the big event:

Step 1: Prepare Bolognaise

….on an Aga with two dogs just in case anything falls on the floor

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Step 2: Prepare the Pumpkin

Get a Massive Pumpkin

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Cut a star shape out, carefully, with a really big knife.

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Really struggle to get the flippin thing out. Utilise a teenager and all sorts of kitchen equipment, bend a lot of it.

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Finally succeed.

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Remove the seeds and stringy bits

Step 3: Pour in the Bolognaise

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Put the lid back on the pumpkin and rub olive oil all over the outside, to make it look nice.

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Put it on a massive foil lined tray. Fail to fit it in the Aga! Electric oven to the rescue.

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Step 4: Cook in the oven

180 degrees for about 1- 1.5 hours.

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Step 5: Remove from the oven

Remove the lid, once again requiring creative use of kitchen equipment.

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Smells ace ….  one little improvement required …..

Step 6: Improvement

Needs loads of freshly grated parmesan

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Step 7: Serve

With garlic bread & crusty bread to a hungry group of 8.

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Step 8: Leftovers

All the leftover pumpkin – and PLENTY of it.  Whizzed with the hand whizzer, frozen in portions to thin down with chicken stock and make soup, or to make a yummy sauce for curry.

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Nom nom nom
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Graham & Jacky O’Hanlon