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| Ready for the oven...two different pumpkins |
At this time of year pumpkins are at their most widely available and as I prefer to eat seasonal food rather than produce which has been shipped half way around the globe to satisfy the British requirement for favourite foods all year round, I thought I'd share a meal I prepared for us both this week after a ;ate return from an Exhibition in East Anglia. It's quick, it's easy and, as always, it uses whatever you have handy in your store cupboard.
Obviously you need a pumpkin or two and in this instance I stuff it with couscous because the its flavour really combines well with the pumpkin. You could use cooked rice, pearl barley or a delicate risotto if you wish.
Cook the couscous (two or three tablespoons full, but this depends on the size of your pumpkin!) by barely covering it in boiling water and allowing it to soak. When it has plumped up and absorbed all the water, you can add whatever you like. I added chopped sweet pepper from the poly tunnel, garlic, Greek basil, sultanas, salt and pepper. You could add to the couscous anything that you though might combine well, or just leave it plain with seasoning and maybe some chopped parsley or chives.
Carefully slice the top off the pumpkins (you need these as the lids) carve out the pips or seeds and the soft pith and stuff the cavity with the couscous mix. Put the pumpkin lid back on and place it on a hot tray. Cook in a medium oven for 20 minutes or so or until the pumpkin is cooked through.
It's a lovely dish, perfect for a cold evening and at this time of year pumpkins are cheap - especially after Hallow'een.
