IN SEASON
hello pumpkin No, pumpkins aren’t just for carving…
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umpkins are all too often just used to make Jack o’lanterns come Halloween, but actually these fruit (yes, they are a fruit) are very tasty. And, even better, almost every part of the pumpkin — from the skin and pulp, to the seeds, and even the flowers — are not only edible, but pretty darn delicious. When it comes to pumpkins, it’s definitely not a case of bigger is better — or not if you want to eat them, at least. More petite pumpkins tend to be tastier, with a richer, sweeter flavour. They work well in both sweet and savoury dishes, and pair especially well with a bit of spice, whether that’s cinnamon in a sweet dish, or chilli in something savoury. And they are easier to prepare, a quality
34 | THE WEST COUNTRY FOODLOVER
which shouldn’t be overlooked because this can be a bit of a faff. There are a few ways to make it easier though. You could cut it in half, roast it, then scoop out the soft sweet flesh (much like you might do with a butternut squash). The cutting might take some serious effort though so work in sections until you reach the bottom. You might even need to hammer the knife in with a rolling pin to get it started. Or, if you’re looking for a neat dice then try cutting into wedges (like a melon!) as this will make it easier to remove the skin and cut as you’ll have a flat edge to rest it on. Like most squash, pumpkins store well. If you keep it in a cool, dark, well-ventilated place it will last for several weeks.
