FOR YOUR TABLE
MASTERCLASS: PUMPKIN
How to make the most of this flavoursome autumn favourite.
BY TAMMI KWOK
Pumpkin is so versatile that you can’ t help but love it – even my toddler can’ t resist its sweet, earthy goodness! My favourite way to prepare it was always a simple roast, seasoned generously and dressed in garlic butter to finish. I pulled out this dish for every gathering for too many years before I even started experimenting with different recipes. But luckily, roasting is the perfect foundation for deliciousness when it comes to this gorgeous gourd.
Begin with a flavour boost
However you decide to enjoy your pumpkin, roasting always makes it better. A quick stint in a hot oven helps to caramelise the sugars and evaporate the liquid, giving you a more intense, nuanced flavour. Cut the pumpkin into large chunks, toss with oil and a pinch of salt( yes, even if you’ re making dessert!), and roast at 200 ° C until the edges start to brown and the pieces are tender.
From there, the world is your pumpkin oyster. Cook and purée with stock and cream for a velvety rich pumpkin soup or enjoy warm roasted pieces on your favourite autumn salad. Whatever you choose, getting your pumpkin golden brown is an essential first step to supercharging flavour.
Variety matters
With so many types of pumpkin on the market, it’ s easy to get overwhelmed. I love the butternut for its thin skin and manageable size. This makes it easy to roast whole or halved for a stunning centrepiece on your dinner table. It’ s also milder in flavour, making it a versatile side to mains, and able to take on many different types of spices and ingredient combinations.
If you’ re looking for a more classic pumpkin experience, I adore the Kent( also known as the Jap). The clear ridges make it easy to portion, and the edible mottled green skin contrasts the orange flesh. This has a more typical pumpkin flavour and makes a moreish main dish.
Let your creativity guide you
If you’ re wondering if you must stick with soups and salads when you commit to a whole pumpkin, the answer is no. I love substituting pumpkin in any recipe with added purée or chunks. I swap out the bananas in my banana bread recipe for mashed pumpkin, mix it into my sausage rolls for some hidden veg and swap out apple for pumpkin in cinnamon muffins.
Whether you lean towards the classic savoury applications or creative sweet treats, let this humble ingredient be your culinary muse, infusing your dishes with its versatile charm and robust flavours.
TAMMI KWOK
Tammi Kwok is a chef and regular freelance contributor for the Connection.
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42 | MAR / APR 2024 COSTCO CONNECTION