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

Step 2: Prepare the Pumpkin

Get a Massive Pumpkin

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

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

Finally succeed.

Remove the seeds and stringy bits

Step 3: Pour in the Bolognaise

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

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

Step 4: Cook in the oven

180 degrees for about 1- 1.5 hours.

Step 5: Remove from the oven

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

Step 6: Improvement

Needs loads of freshly grated parmesan

Step 7: Serve

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

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.

Nom nom nom
x
Graham & Jacky O’Hanlon