The squashalypse begins!

Halloween is almost upon us  and with that comes a veritable boat-load of pumpkins. A pumpkin-geddon. The squashalypse. The End Time of Gourds.

To wit: a place to post your favourite pumpkin recipies, pictures of lanterns and favourite pumpkin related things: let the Pumpkin-Geddon begin! Run, run for your meagre lives 🙂

All comments on a piece of pumpkin to the usual address…

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3 thoughts on “The squashalypse begins!

    • Hi, Lizzie. Ahem. Sorry about this – but if you’ve sent us things I think one of the en-route cyber-gremlins might have eaten it. Could be cyber-gremlins don’t get tasty, tasty pumpkin recipes very often… Any chance you could try again, please? It might route differently the second time round, and put the acquisitive little blighters back to taking bytes out of passing spam (ohoho).

      Sorry. 🙂

  1. We have this recipe contribution from Judith:

    PUMPKIN AND GOAT’S CHEESE LASAGNE

    Ingredients:

    • 8-10 sheets of dried lasagne Verde
    • Tomato sauce
    • 1 tbsp olive oil
    • 1 tin tomatoes
    • ½ tsp of grated nutmeg
    • Clove of garlic crushed
    • 1lb 0.5 kilo chopped skinned pumpkin (the pumpkin can be roasted first in the over for 45 minutes with a tablespoon of olive oil as this makes it easier to skin and taste delicious.)
    • 1 onion chopped
    • Cheese sauce
    • 25g Butter
    • 25g Flour
    • Half a pint of Milk
    • 100g soft goat’s cheese (substitute for cheddar if preferred)
    • Extra grated cheddar cheese

    Making the pumpkin and tomato sauce:

    1. Sauté the onion and garlic in the oil for 5 minutes.
    2. Add the tomatoes and season with salt and pepper.
    3. If adding the pumpkin raw add to the tomatoes with the nutmeg. Cook for around 30 minutes.
    4. Add the pumpkin, if roasted and cook for 10 more minutes with the nutmeg.
    5. Blend or mash the sauce so it is not quite smooth but the pumpkin is not in lumps.

    Making the cheese sauce:

    1. Melt the butter in a pan.
    2. Stir in the flour and cook for a minute.
    3. Slowly add the milk stirring constantly until boiling.
    4. Break up the cheese and stir into the sauce, season with salt and pepper and stir.
    5. Layer the pumpkin and tomato sauce with the lasagne and the cheese sauce. Pasta, tomato sauce, pasta, cheese sauce, pasta, tomato sauce, pasta and finish with a layer of cheese sauce. Sprinkle with the grated cheese.
    6. Bake in the oven 200° or gas 6 for 40 minutes

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