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Tuesday 5 November 2013

Recipe: Pumpkin w/ Preserved Lemon & Plum Stuffing for Halloween (Vegetarian)

Well after all the care, attention and surprises the time has come to harvest the unidentified gourd / pumpkin / squash thing maybe a  Baby Bear? or a Sugar Pie? pumpkin. Not sure! If you can identify it please comment!!! It made a very nice vegetarian dinner served with cherry tomatoes and lightly poached fine green beans. The lemon oil, honey and cherry tomatoes produce a gorgeous sauce during the roasting process, very nice! 

: ) Enjoy!

ingredients (serves 4 as a side or starter)

for the pumkin
1 small pumpkin 
1/3  large red onion (sliced into quarters lengthways)
4 tbsp stuffing & plum jam mix
1 salted lemon (cut into 8 slices)
4 tbsp olive oil (from salted lemons)
2 tbsp honey (loosened w/ 2tbsp water)
12 cherry tomatoes

method (170C / 45mins)
Quarter the squash and scoop out the seeds.
Place the squash skin side down in a roasting tin.  Put one tsp plum jam and a tbsp of stuffing in the first quarter,
then place an onion segment and 2 slices of salted lemon on top of that. Repeat for each of the remaining quarters.
Dress each quarter with the loosened honey and then the lemon infused extra virgin olive oil from the salted lemons.
Add the cherry tomatoes and and season with salt an pepper.
Pop it into the oven for 15mins then remove it, cover the base of the roasting tin with about 1cm of water an return it to the oven for another 30 minutes or until nicely roasted.
Add the green beens to a pot of salted boiling for about 5mins. Then drain them and dress them with a little vinegar and olive oil. Serve immediately with the pumpkin.

I reckon this would work pretty well with squash or even sweet potato instead of pumpkin!

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