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You can make this pie using either pumpkin, butternut squash or Sweet potatoes....
First you want to clean out the pumpkin or squash, then Put into a roasting tin upside down with a bit of water so that it steams and roasts at the same time. You can also bake the sweet potatoes or alternatively would be to steam or boil, but don't cook in a lot of water.
Once cooked, Mash up, or blend in a food processor.... Then take 2 large coffee mugs of pumpkin puree or mash and put into a processor/blender or large bowl and mix together with 2 eggs, 1/2 coffee mug of brown sugar, About 125 ml of double cream, and these spices-1/2 tsp ground cloves, 1 to 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger. Making sure it is all pureed/mixed together. It will be quite runny.Put into a part baked pastry shell (I usually blind bake mine for about 10 minutes. Filling to about the top and then I take a mixture of the spices and sprinkle over the top. Bake at 180 C fan or 200 oven for about 20 to 45 minutes. It is done when it is set. Put a metal butter knife in and if it comes out clean it is done.
Wow!!!! I just did this recipe from my head!!!!! Hope I haven't forgotten anything. LOL Some folks also add pecans before baking. There are all sorts of lovely recipes out there for using pumpkin. I have a great recipe for Pumpkin bread if you would like that too. Never made a savoury pie with pumpkin.... Hmmmm may have to try that. If making a savoury one I would just chop the pumpkin up like butternut squash and then pan fry it a few minutes with a bit of butter. That would be good with some goats cheese done like a quiche. Ohhhhhh Now you have made me hungry!!!!!
Oh a lovely recipe I have been cooking lately is pan fry the butternut squash and when just tender, sprinkle with basalmic vinegar and a sprinkling of brown sugar. Serve over salad greens and serve with a crostini topped with grilled goats cheese. YUM Our fav starter. I also add some thinly sliced red onion and some sliced avacado if you like.
I will look up my bread recipe, but it is in American so will need to work on the translation for you. We also make cookies with pumpkin. Most of our recipes tend to be on the sweet side with it. I am just learning to eat it as a savoury.
Pumpkin Nut Bread
1 1/2 cups(375 ml) mashed cooked pumpkin(butternut squash/acorn squash or sweet potatoes the orane ones)
1 cup(200 g) granulated white sugar
1/3 cup(80 ml)milk
1/4 cup(65 ml) vegetable oil
2 cups (260g)plain flour
2 teaspoons Bicarbonate of soda(baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup coarsley chopped walnuts(I would use 1/2 mug or more)
In a mixing bowl stir pumpkin and sugar together. Add milk and oil; mix well. Stir together flour, baking soda, cinnamon, salt, cloves and ginger. Stir into pumpkin mixture. Fold in the nuts. Pour into 4 greased and lightly floured 6x3x2-inch loaft pans(the small ones) Bake at 180c for about 35 to 40 minutes. Cool 10 minutes and remove from pans to cool completely on a wire rack. Wrap and store over night in clingfilm. Makes 4 small loaves.
Butternut Squash and Smoked Bacon Risotto Serves 2 and 1 child (with a bit left for greedy people...) 1 small butternut squash, peeled and diced 1 onion, chopped finely 1 garlic clove, sliced 4 rashers of smoked bacon, cut into small strips 2 tbs olive oil 1 knob butter 300g Arborio rice 1 glass of white wine 1 litre vegetable or chicken stock (fresh or from a cube), hot 50g Parmesan cheese, finely grated Fresh parsley finely chopped Salt and pepper 1 - Heat the olive oil and butter in a large pan. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the onion and garlic and cook gently until soft but not coloured. Return the bacon and rice, and stir until the rice is coated in the oil and fat. 2 - Add the wine and cook until the wine has almost evaporated. Then add the cubed squash. 3 - Begin to add the stock, a ladle full at a time and stir gently in a circular motion until the stock is almost absorbed. Continue in this fashion for 20-25 minutes, until the stock is used up or the grains have plumped up nicely, are almost cooked but still retaining a slight crunch (of course, you cook it to your liking!). 4 - Add 25g of the Parmesan cheese and stir thoroughly. Taste for seasoning, it should need a good grind of black pepper but go easy on the salt. 5 - Serve in bowls with fresh parsley and more Parmesan cheese sprinkled on. This recipe was from - David Halls Web blog He is the bloke that came 4th in the last Masterchef competition. I have made this recipe several times. You can also add other ingredients to the rissoto. I added a bit of apple and some chopped walnuts at serving and it was gorgeous.
First you want to clean out the pumpkin or squash, then Put into a roasting tin upside down with a bit of water so that it steams and roasts at the same time. You can also bake the sweet potatoes or alternatively would be to steam or boil, but don't cook in a lot of water.
Once cooked, Mash up, or blend in a food processor.... Then take 2 large coffee mugs of pumpkin puree or mash and put into a processor/blender or large bowl and mix together with 2 eggs, 1/2 coffee mug of brown sugar, About 125 ml of double cream, and these spices-1/2 tsp ground cloves, 1 to 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger. Making sure it is all pureed/mixed together. It will be quite runny.Put into a part baked pastry shell (I usually blind bake mine for about 10 minutes. Filling to about the top and then I take a mixture of the spices and sprinkle over the top. Bake at 180 C fan or 200 oven for about 20 to 45 minutes. It is done when it is set. Put a metal butter knife in and if it comes out clean it is done.
Wow!!!! I just did this recipe from my head!!!!! Hope I haven't forgotten anything. LOL Some folks also add pecans before baking. There are all sorts of lovely recipes out there for using pumpkin. I have a great recipe for Pumpkin bread if you would like that too. Never made a savoury pie with pumpkin.... Hmmmm may have to try that. If making a savoury one I would just chop the pumpkin up like butternut squash and then pan fry it a few minutes with a bit of butter. That would be good with some goats cheese done like a quiche. Ohhhhhh Now you have made me hungry!!!!!
Oh a lovely recipe I have been cooking lately is pan fry the butternut squash and when just tender, sprinkle with basalmic vinegar and a sprinkling of brown sugar. Serve over salad greens and serve with a crostini topped with grilled goats cheese. YUM Our fav starter. I also add some thinly sliced red onion and some sliced avacado if you like.
I will look up my bread recipe, but it is in American so will need to work on the translation for you. We also make cookies with pumpkin. Most of our recipes tend to be on the sweet side with it. I am just learning to eat it as a savoury.
Pumpkin Nut Bread
1 1/2 cups(375 ml) mashed cooked pumpkin(butternut squash/acorn squash or sweet potatoes the orane ones)
1 cup(200 g) granulated white sugar
1/3 cup(80 ml)milk
1/4 cup(65 ml) vegetable oil
2 cups (260g)plain flour
2 teaspoons Bicarbonate of soda(baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup coarsley chopped walnuts(I would use 1/2 mug or more)
In a mixing bowl stir pumpkin and sugar together. Add milk and oil; mix well. Stir together flour, baking soda, cinnamon, salt, cloves and ginger. Stir into pumpkin mixture. Fold in the nuts. Pour into 4 greased and lightly floured 6x3x2-inch loaft pans(the small ones) Bake at 180c for about 35 to 40 minutes. Cool 10 minutes and remove from pans to cool completely on a wire rack. Wrap and store over night in clingfilm. Makes 4 small loaves.
Butternut Squash and Smoked Bacon Risotto Serves 2 and 1 child (with a bit left for greedy people...) 1 small butternut squash, peeled and diced 1 onion, chopped finely 1 garlic clove, sliced 4 rashers of smoked bacon, cut into small strips 2 tbs olive oil 1 knob butter 300g Arborio rice 1 glass of white wine 1 litre vegetable or chicken stock (fresh or from a cube), hot 50g Parmesan cheese, finely grated Fresh parsley finely chopped Salt and pepper 1 - Heat the olive oil and butter in a large pan. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the onion and garlic and cook gently until soft but not coloured. Return the bacon and rice, and stir until the rice is coated in the oil and fat. 2 - Add the wine and cook until the wine has almost evaporated. Then add the cubed squash. 3 - Begin to add the stock, a ladle full at a time and stir gently in a circular motion until the stock is almost absorbed. Continue in this fashion for 20-25 minutes, until the stock is used up or the grains have plumped up nicely, are almost cooked but still retaining a slight crunch (of course, you cook it to your liking!). 4 - Add 25g of the Parmesan cheese and stir thoroughly. Taste for seasoning, it should need a good grind of black pepper but go easy on the salt. 5 - Serve in bowls with fresh parsley and more Parmesan cheese sprinkled on. This recipe was from - David Halls Web blog He is the bloke that came 4th in the last Masterchef competition. I have made this recipe several times. You can also add other ingredients to the rissoto. I added a bit of apple and some chopped walnuts at serving and it was gorgeous.
