Tag Archives: pumpkin recipe

Roast Pumpkin Fondue

Cut off the top of the Blue Hubbard pumpkin.  I used about 5 different knives and 3 different people, a saw may have helped!

A blue hubbard winter squash - perfect for roasting
A blue hubbard winter squash – perfect for roasting

Scoop out the fibre/seedy stuff and save to distribute to keen gardeners in the area.

Grate a variety of different cheeses into the hollow.  After Christmas this was very easy.  Cheddar, Caerphilly, Brie.  tried to grate some Cambozola – it mushes rather that grates, but it doesn’t matter, in it went.  Liberal Black pepper.  Some crushed garlic, a bit of Nutmeg.

Grating cheese into the inside of the squash
Grating cheese into the inside of the squash

Filled to the top with double cream.  Didn’t bother to stir.

I sat the pumpkin in a dish to catch any drips – there were none.

A lid was placed over the contents but I didn’t cover the whole thing in foil, I wanted the pumpkin to roast rather than steam.

Rub the skin with Olive oil.  This would have been MUCH easier if I had thought of it before filling it with the dairy mountain, but achievable with an extra pair of hands.

1 hour at 200’c

The roasted cheesy pumpkin
The roasted cheesy pumpkin

Lid off.  Loads of parmesan, back in for 10 mins.

More cheese required - Topping off the roast pumpkin dish with parmesan
More cheese required – Topping off the roast pumpkin dish with parmesan

Serve with friends, cola roast gammon, garlic green beans, crusty bread and more wine than is good for you. A perfect size to feed six people.

Serving the cheesy roast pumpkin fondue
Serving the cheesy roast pumpkin fondue

The final bit of this tale involves the remnants of the pumpkin which were  put outside for the chickens to peck at but which were scoffed very rapidly by a most delighted border collie/spaniel cross. She ate the whole of it; including the hard shell, luckily with no ill effects.

Q. Who ate all the pumpkin A. Kipper
Q. Who ate all the pumpkin?  A. Kipper
Roast Blue Hubbard pumpkin with cheese and garlic filling
Roast Blue Hubbard pumpkin with cheese and garlic filling

Jacky x

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
x
Graham & Jacky O’Hanlon