Pumpkins aren’t just for halloween

We don’t celebrate halloween, but we do like pumpkin! Here in the UK they are only available for a very short time, and, frankly, are overpriced because no-one really thinks they are meant for eating. Well, here’s one of the ways we like to cook them. I hope you’ll give it a try

First, you need…..

a pumpkin! Wash it, trim the top and bottom, cut it into chunks and remove the seed. Either steam the chunks for 50 – 60 minutes or boil it for 25 – 30. Leave the skin on. If the pumpkin is old the skin will be too tough to eat, but there will be less waste of the pulp, and if it becomes tender it can be included in the recipe. (Don’t throw the seeds away, look on the internet for some recipes that include them. I sometimes carefully dry them in the oven and include them in breads.)

While it’s cooking slice some mushrooms

then wash a bag of spinach and cook it according to the instructions (steaming keeps the flavour in).

Now, cook a few leaves of lasagne and leave them on a tea towel to cool while you make a white sauce!

Grate some cheese

Chop the cooked pumpkin flesh and drain the spinach. I don’t press all the water out, just drain it. (If the skin is still hard just use a spoon to scrape off as much of the flesh as you can)

Next, layer the ingredients in an oven proof dish.


Season each layer with sea salt, freshly ground black pepper and freshly grated nutmeg. Finish with a layer of spinach covered with sauce and then sprinkle a good layer of grated cheese on top.  Bake at 190 deg C for 30 to 40 mins

and serve.

It’s good with crusty bread or garlic bread balls too.

If you try it let me know.

19 thoughts on “Pumpkins aren’t just for halloween

  1. Strange how different countries have different staple foods. I knew the UK doesn’t do gem squashes much, as we do in S Africa, but I would have thought pumpkin was almost always on the menu – certainly with any roast. The Afrikaans people love to add lots of sugar to it, even eaten with meat and green veg.


    1. Pumpkins aren’t a native plant here. I prefer savoury to sweet, and although I have cooked it as a pudding I much prefer it as a vegetable. Thanks for this insight. It’s fascinating to read about other customs. I really appreciate your visit.


      1. Although they originated in Central America, they have been part of the local scene for as long as I remember. My very ‘English’ mother-in-law believed strongly that the best way to serve them was with butter, pepper, and salt.


    1. We grow ‘squash’ here, but the traditional orange pumpkin is still a bit of a rarity. I served it to a child who wouldn’t eat it because it was orange but didn’t taste like carrot! Let me know what you think.


  2. I often cook pumpkin like other winter squashes, by baking it in the oven. Wash the pumpkin. Then one can prick it several times (to let the steam vent) and bake it in a moderate oven for an hour or until it feels tender when poked with a fork. Cut in half and scoop out the seeds. The flesh will be easy to scrape off the skin. Another method is to cut the pumpkin in half, scoop out the seeds, and place the pumpkin, cut side down in a baking dish. Add water to about 1 cm. deep so the inside of the pumpkin steams. Bake 45 – 60 min. or until tender.

    We use pumpkin as a vegetable (with butter and salt and pepper), in tea bread, in pie, and also with pasta. My daughter even makes a pumpkin fudge.


Comments are closed.