End of month recipe

I think it would be fun to have an allotment recipe to finish each month, don’t you?

This month it’s time to use up stored squashes and pumpkins, at least in our house. The reasons are threefold:

1. the longer you store squashes, the tougher the outer skin gets, so cutting into an overwintered pumpkin can seem to require power tools - or at least an axe!
2. once we get into the madness of spring planting, and transplanting, and watering and so on, we forget to check our stored foods so well, and we’ve often lost a squash or two because they started to rot and we haven’t noticed the soft spot until the whole thing was unsalvageable (squashes go bad really quickly!)
3. we’re using up stuff that we’ve overwintered: the last of the kale, the purple sprouting broccoli, the last of the overwintered (rather bendy) parsnips and carrots, so it’s a good time to clear out the squashes too, to make way soon for fresh broad beans etc.

This recipe always work for me because it’s random looking and delicious tasting - you don't have to be able to cook pretty to make this, and people will always ask you to cook it again!

Freeform roasted squash parcel

• Around 750 grams butternut or Turk’s turban squash, peeled and chunked
• 2 cloves unpeeled garlic
• 1 large onion
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 100 grams strong cheddar
• 1 tablespoon fresh rosemary
• 1 packet shortcrust pastry or home made pastry (around 400 grams)

Roast the pumpkin and the garlic cloves in olive oil for about 30 minutes until the pumpkin is tender when tested. Tip the pumpkin into a colander to cool and squeeze the garlic cloves with a fork to extract the pulp.

Heat some oil in a frying pan and fry the sliced onion for about ten minutes before reducing the heat slightly and stirring in the sugar and vinegar and cook for a further ten minutes stirring so it caramelises. Remove from the heat and stir in the pumpkin and garlic and leave to one side to cool a little.

Roll out the pastry between two sheets of greaseproof paper so it forms a large square. Lift the top sheet away and then put the pastry, on the bottom sheet, on a baking tray. Pour the pumpkin and onion mixture into the middle and chop the rosemary, strewing it over vegetables and then sprinkle the grated or crumbled cheddar on top. Pull up on the paper to fold the edges of the pastry in and then pinch them to form corner joins.

Put in the oven for 20 to 30 minutes, until crisp. It's delicious!

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Posted by The Allotment Blogger on Wednesday, March 28, 2012


Blogger Joanna said...

Sounds lovely. I have been jarring up the pumpkin using a recipe that a Latvian gave me, which is using cloves, cinnamon, ginger, all spice, nutmeg or any combination of those with sugar and boil up with the pumpkins cut up into chunks. I layer it up in a very big pan and for every layer I sprinkle in a teaspoon of citric acid as pumpkin does not preserve well on its own. Hubby uses it on his breakfast in the morning. Should keep us going for a while and only one more pumkin to go.

March 28, 2012 at 10:15 AM  
Blogger froginbritain said...

What a great idea to have a monthly recipe, based on what is in your garden or allotment and, i must say, you have a cracker recipe to launch the idea. Cannot wait until next month. Thank you for a great blog that is an enticement to readers to get out and grow wonderful food.

March 29, 2012 at 12:16 AM  
Blogger Pegg said...

I'll definitely be trying that one...thanks!

March 31, 2012 at 7:44 AM  
Blogger The Allotment Blogger said...

Joanna - sounds tasty!

Froginbritain - thank you. I try to entice people into the vegetable patch at every opportunity!

Pegg - good-oh. Let me know how it turns out, I learn as much from the way other people make food as from making it myself.

April 3, 2012 at 4:53 AM  

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