The first one to be sampled is the pink banana pumpkin. It is slightly pinky in colour, but not particularly banana shaped! This one had a hollow seed cavity right through the middle. Not sure if this is the way they are supposed to be as I haven't grown this variety before.
After saving the seeds for next year, I peeled, then cut the whole thing into chunks and tossed into a roasting pan with home grown tomatoes, and some chopped up home made bacon. A few good glugs of olive oil, and a sprinkling of Tuscan herbs and into the oven at 200c for about an hour.
While that was happening I chopped a red onion, and the rind of 1/2 a preserved lemon, and put that into a bowl with baby spinach leaves, and cooked up some mograbieh cous cous. The roasted veg and cous cous went into the bowl as well, a glug of olive oil and a splash of aged balsamic and voila! Dinner is served (oh, and lunch for the next 2 days given the amount of leftovers!)
The pumpkin has a nice firm consistency, so seems to be a great variety for roasting.
4 comments:
You're on a wonderful cooking streak! What a gorgeous meal. I might try something similar with our first butternut of the season (hopefully this week!)
Thanks! Although it's also about the fact that not much else is happening except work and cooking at the moment :)
was thrilled to find your blog and look forward to perusing it at leisure (time and children permitting..) your recipes look great. thanks so much for sharing. i just put a delicious dessert recipe on my other blog at lyrebirdsong. regards,kate
T\hanks for dropping by Kate - that dessert looks sinfully good!
Post a Comment