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Pumpkin Pasta Pie
21.08.2023 - 12:03 / theunconventionalgardener.com / Emma Doughty
Sometime towards the end of last year, my friend Chris gave us a homegrown, blue pumpkin. I’m amazed to find that I don’t have a photo of it, but it was large, a fairly traditional pumpkin shape, and rather spiffingly blue. It sat on the dining room table for months, waiting for me to pluck up the courage to do something with it, which eventually happened last week.
Update: Chris has kindly supplied a photo of his pumpkin harvest! I am now thoroughly jealous. Look at all the dinky ones (Jack Be Little) and the wonderfully warty one at the back!
Having listened to the Food Programme on pumpkins and winter squash, I was pretty confident that the way to break through the tough skin was to use a small, sharp knife.
It wasn’t.
Next I tried the trusty bread knife, which has sliced through all manner of tricky things in its eventful life. But even it got bogged down in pumpkin rind.
So I took the pumpkin outside and dropped it on the patio. Twice. That did the trick. (I choose an old area of paving slabs, not the nice, new block paving!) The pumpkin obligingly broke into two uneven halves. Chris says he uses a spade to slice into his.
Back in the kitchen, it took me an hour to peel and chop the pumpkin into chunks. The seeds (which are enormous) I left to dry on a plate. I turned half of the chunks into pumpkin soup, which I had for lunch all last week (and there’s still portions in the freezer). The second half I roasted in the oven, with a drizzle of olive oil and a sprinkle of herbs, for 30 minutes or so. I had some for lunch, but the rest I portioned up and froze for later.
Then I came across a recipe for butternut macaroni cheese and decided to try my own version, with the roast pumpkin. It’s not really a pie (which has to have a
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