By Fiona Sims
Homes around the country this week might be jollied up by a splash of orange in the shape of a hollowed out pumpkin for Halloween, but all l can think about is all that flesh going to waste. Cut it into rough chunks, toss in a spoonful of olive oil, sprinkle with salt and pepper and roast until tender before mashing into a rough puree. Or just buy a tin of readymade pumpkin puree, courtesy of Libby’s, for this savoury twist on an American Thanksgiving classic. The recipe (snapped by the brilliant Julian Winslow) first made an airing last year in my Boat Cookbook, published by Bloomsbury (for cooking ahead to take on board, in case you are wondering). Serve with a crisp, green salad.
For 4
250g short crust pastry, chilled
1 tbsp butter
1 medium onion, finely chopped
2 large eggs
425g tin pumpkin puree
100g Parmesan, grated
40g pine nuts, lightly toasted
340ml evaporated milk
salt and pepper
Roll out the pastry and line a 28cm springform tart tin, chill for 20 minutes. Preheat the oven to 200c/fan 180c/gas 6. Blind bake the pastry for 15 minutes and set aside. Turn down oven to 180c/fan 160c/gas 4. Melt the butter in a saucepan and soften the onion until opaque. Beat eggs in a large bowl. Add the pumpkin puree, softened onion, cheese, pine nuts and combine. Stir in the evaporated milk and season. Tip into the pastry case and cook for 40 minutes. Leave to cool a little before turning out. Serve warm or at room temperature.
