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  • Recipe:Pasta and Pumpkin
  • Description: A filling meal using up the flesh from a pumpkin or any other form of squash.
  • Preparation Time: About 20 minutes
  • Cooking Time: 35 to 40 minutes
  • Ingredients: 1 small pumpkin or 2 large butternut squash
    1 garlic bulb
    4 tbsp olive oil
    grind of chilli or pinch of chilli powder
    Handful fresh sage (or use about 1 teasp dried sage)
    100 g pack shelled walnuts
    Seasoning - black pepper and rock salt.
    Flat ribbon pasta (linguini or similar)
    Grated Parmesan cheese
  • Cooking Method: Heat the oven to a medium to high setting.
    Remove the flesh from the pumpkin in large chunks.
    Peel the garlic bulb and break into cloves
    Place the pumpkin and garlic on a large baking sheet.
    Drizzle with oil and season with crushed chillies, salt and black pepper
    Roast for about 30 minutes until golden.
    Add the sage and walnuts and cook for a further 5 minutes.
    Bring a large saucepan of water to the boil.
    Add the pasta and bring back to the boil
    Simmer until the pasta is cooked
    Drain the pasta and toss in a little oil
    Add the squash to the pan and toss.

    Serve
    With a generous helping of grated Parmesan.

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