1、Pumpkin & sage spaghetti

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Pumpkin & sage spaghetti recipe

Ingredients

  • 800g/1lb 12oz pumpkin flesh, chopped into small cubes
  • 1 tsp golden caster sugar
  • 100g butter
  • small bunch sage leaves, about 20, roughly chopped
  • 350g dried spaghetti
  • juice of 1 lemon
  • 50g Parmesan, grated

Method

Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
  • While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
  • Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

  • https://www.truecookbook.com/recipe/pumpkin-sage-spaghetti-345/

    2、Pumpkin & ginger teabread

    A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
    Pumpkin & ginger teabread recipe

    Ingredients

    Method

    1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
    2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
    3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

    3、Chicken with pumpkin & chickpeas

    An adaptation of a Tunisian dish, this recipe is fragrantly spiced and ready in a little over an hour
    Chicken with pumpkin & chickpeas recipe

    Ingredients

    Method

    1. Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over.
    2. Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.

    4、Tomato & mozzarella spaghetti bake

    This pasta bake is simple yet satisfying, great for a weeknight supper
    Tomato & mozzarella spaghetti bake recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
    2. Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

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