Autumn never truly starts for me until halloween comes round. Then after the 31st everything suddenly looks different. The leaves outgrow their green and mature into beautiful warm colours. As it gets colder, my winter wardrobe comes out... primarily, warm boots and a snuggly coat :)
This year we had a traditional, cosy family Halloween with my mums pumpkin soup, a sneaky jacket potato with beans and sausages.
You'd think I'd be sick of pumpkins by now, but oh no, my soft spot for pumpkin is here to stay for a little while longer, at least whilst they're in season. Especially when you find a mini pumpkin - they're so cute!
I picked up 2 of these mini pumpkins with a bunch of plans for what to do with them. Hungry, impatient and unable to decide, I thought simple is usually best.
Mini roasted pumpkin
1 mini pumpkin
Knob of butter
- Preheat the oven to 170 degrees celcius (fan assisted oven)
- Place the mini pumpkin in the oven for approximately 30 minutes or until the flash is cooked through
- Once cooked, the top of the pumpkin should become more dome-like
- Remove the pumpkin from the oven
- Cut a circle round the top of the pumpkin and lift the lid off
- Scoop out the seeds and discard
- Add a knob of butter into the pumkin
- Take a spoon to it and eat whilst still warm
Optional add ins - I found that adding anything to this already sweet pumpkin would mask it's flavour, so I chose not to add anything other than a small knob of butter. However, you could make a simple and quick stewed pear to top or add a sprinkle of cinnamon or nutmeg.
Quick stewed pear
Small knob of butter
- Peel and chop the pear
- Add to a small saucepan on a low heat
- Add the butter
- Allow to slowly cook
- Once the pear has softened either mash until you reach a smoother, compote-like consistency or immediately spoon into the pumpkin
Emily Jane x