With just a few days until Halloween, the offers in all the supermarkets trying to get rid of their pumpkins were a steal! I haven’t ever eaten that many dishes with pumpkin in but have always enjoyed what I’ve tried yet I’ve never cooked with pumpkins myself before.
So I decided to pick a few pumpkins up…
One to carve! 
And one to cook!
I saw a recipe in a magazine for pumpkin mash potato which gave me the idea to make this delicious potato bake recipe, I love using different squashes as alternatives to potato as I find them so much tastier. Take a look at my Spiced Roasted Butternut Squash recipe for another tasty dish perfect for warming you up on a cold winter night!
I LOVE the combination of sweet in with a savoury dish and the flavours in this work great together to form a delicious taste of autumn with the fresh in season fruit and veg. This can be served as a side like you would potato or even served with a simple salad like I had for my dinner was delicious!
Recipe:
Serves 4
Ingredients:
- 1.2kg (trimmed weight) of pumpkin flesh
- 4 eating apples
- 1 medium potato
- 3 oranges
- 150ml of milk (I used LactoFree)
- Pomegranate and coriander (optional)
- Two tablespoons on dairy free spread (I used Pure)
Method:
- Preheat oven to 220c. Roughly chop the pumpkin in to medium sized pieces. Peel and core the apples and cut in to pieces along with the potato.
- In a large saucepan melt the spread to grease the pan and add the pumpkin, apple and potato. Stir frequently for 10 minutes until softened.
- Squeeze the juice of three oranges in the pan and season with salt and pepper. Cover pan and leave to simmer on a low heat for a further 10 minutes.
- Drain off excess liquid from the pan and lightly mash. Transfer in to baking tray and place in oven for 10 minutes.
- Remove from oven and drizzle the milk over the baking tray, season further if desired and place back in oven for 10 – 15 minutes until golden and crispy.
