Thursday, April 15, 2010

Autumn food

Before my pumpkins succumbed to milddew in December they were able to set some fruits. Not anywhere close to what we had hoped for but we did get enough for what we needed. My beautiful Ghost Rider pumpkin was turned into puree a couple of weeks ago but my Austrian Oil Pumpkin has been sitting waiting for something to be done to it.

The pumpkin has been enough for three side dishes...the first 3rd I cooked up with some cinnamon then mashed it with 125ml of cream....divine! The last will make pumpkin fritters and this third was roasted to go with some chicken last night.



Lay slices of pumpkin in an overn dish. Sprinkle with cinnamon and sugar and dot with butter. Squeeze the juice of one orange over. Cover and roast along with your main meal. Remove the cover 15 minutes before the end to get the edges browned.

3 comments:

Lois Evensen said...

Yum! That looks wonderful! I'll have to try that when it is pumpkin time here in the USA.

Lois in Cincinnati

Wendy said...

Thanks Lois, it's always nice to have your comments. I think you have a few months to wait yet, we are just getting our first real cold here...so I am sure your weather is warming up there.

Sharon said...

How simple and wonderful sounding. I bet the orange juice add a nice flavor. I'd not thought of that.