Whole-roast munchkin pumpkins with pumpkin and sage risotto

Pumpkin risotto

I made this for the family this weekend as part of a Halloween lunch and it went down really well, especially with the littlest Munchkin!  We ate this as a main course but if you reduced the amounts it would also work well as a starter at a dinner party.

 

Good old autumn comfort food…

(Serves 4)

  • 4 Munchkin pumpkins
  • Drizzle of olive oil
  • 6 shallots – peeled and finely chopped
  • 3 garlic cloves – peeled and finely chopped
  • Drizzle of maple syrup
  • 1.5 mugs of Arborio rice
  • 1 cup of dry white wine or dry Vermouth
  • Couple of pints of vegetable stock (I use Kallo stock cubes)
  • 1 mug of pureed roast pumpkin or, if you’re feeling lazy a jar or tin of pureed pumpkin (I bought mine from Ocado)
  • Chopped fresh sage (dried will be fine if you don’t have any fresh herbs)
  • Salt and pepper to taste
  1. Place the whole, munchkin pumpkins on a a baking tray and in an oven at 180° for about 45 minutes
  2. Meanwhile, heat the olive oil in a large pan and then add shallots and garlic for a few moments until they soften and then add the maple syrup, allow them to caramelise for a few minutes.
  3. Add the rice on a high heat for a few moments until the edges of the rice start to go translucent then add the wine/Vermouth.  Reduce the heat and then gently massage/stir the rice with a wooden spoon to help release the starch.
  4. Have a pan of simmering vegetable stock at the side and slowly keep adding stock to the risotto, stirring as you go for around 30 minutes minutes.
  5. Remove the pumpkins from the oven and carefully remove the tops and scoop out the insides, removing the seeds as you go.
  6. Mash the pumpkin flesh with the back of a fork and stir into the risotto.
  7. Add the pumpkin puree and sage and cook for a further 15 minutes, stirring and adding more stock as you go.
  8. The risotto is ready when you have a nice, creamy texture but the rice grains still have a bit of a ‘bite’ to them.
  9. Season the risotto to taste.
  10. Spoon the risotto into the scooped-out pumpkins  before replacing the tops and then arrange the rest of the risotto on the plate, alongside the pumpkin.
  11. Happy Halloween!

Penne with an aubergine ragu

IMG_9097Yes, I know that strictly speaking a ragu is made with meat but this is it’s healthier, happier aubergine cousin.  I always crave wholesome, hearty fare at this time of year and this definitely hits the spot.  Happy autumn-eating folks!

(Serves 4)

  • Olive oil
  • 3 medium-sized aubergines
  • 2 medium-sized red onions, diced
  • Drizzle of maple syrup
  • 3 garlic cloves, peeled and sliced
  • 1-2 tablespoons of smoked paprika, depending on taste
  • 2 tablespoons tomato paste (I use the sundried tomato one from Waitrose)
  • 1 tin of tomatoes
  • Small glass of dry red wine
  • Salt and pepper to taste
  • Penne – enough for four people, depending on how greedy you are (we are very greedy!)
  1. Dice the aubergines into approx 1cm squared cubes.
  2. Place the aubergine cubes in a baking dish with a generous splash of olive oil, toss to ensure all aubergine is covered evenly.
  3. Bake at 180° for approx. 45 minutes until browned and slightly caramelised
  4. Meanwhile, heat a splash of olive oil up in a pan and add the onions and garlic
  5. When the garlic and onion is softened add a drizzle of maple syrup, smoked paprika and tomato paste, stir through and cook for a few more minutes until onions begin to caramelise
  6. Add the red wine and simmer for approx 10 minutes before adding the tin of tomatoes, continue to simmer for approx 45 minutes
  7. Combine the sauce and aubergine and season to taste
  8. Combine with the cooked penne and serve