The Poultry Keeper

Gourami · Joined: 21 Sep 2008 Posts: 53

This is a straight rip off from a recent tv program but is sooooo easy that even I can do it. Fairly thin slices of squash or pumpkin with a drizzle of olive oil, garlic slices, honey and red onions roasted for about 10 mins on one side then turned over and add a few sage leaves and do for another 15 minutes or so. the sprinkle with some hard strong cheese.

They are the best pumpkin slices ever.

Itsybitsy · Joined: 11 Feb 2006 Posts: 1452 Location: Leicestershire

Sounds really nice - I might give it a try.

I roast mine in cubes with a couple of tins of chopped tomatoes poured over, plenty of basil, salt & pepper, roasted for maybe an hour or so and then topped with grated mozzarella for the last 10 minutes.

Itsybitsy

NannyP · Posted: Tue Oct 28, 2008 1:08 pm Post subject:

We had some pumpkin on Sunday, cooked for us by our friend for Sunday roast. She insists that Australian Blue pumpkins are the best, and that the flesh must be a very deep orange. It was lovely, not sure what, if anything she added to it.

Itsybitsy · Joined: 11 Feb 2006 Posts: 1452 Location: Leicestershire

I think I've had some of those. . . . didn't know the proper name, are they dark green knobbly skinned and huge? I have a friend who's son is in Australia and he got some of the seeds and grew some, they are fab, I kept some seeds from the one he gave me but disastrously failed to grow any this year, but I still have seeds. . . .

Itsyray

NannyP · Posted: Tue Oct 28, 2008 9:29 pm Post subject:

Itsyray, I too have some seeds and my 6 plants got eaten (all but one) by the bloody chickens. Yes, they are a deep bluey green, alledgedly. My one remaining plant manage to send up flowers, all the same sex...and finally, 3 weeks ago, a small pumpkin began to emerge Sad

I have some seeds left, so will try again next year, this time, chickens will be confined.

gallinita · Joined: 09 Nov 2008 Posts: 3

I do it with a bit (almost nothing) of olive oil, with skin but not the seeds

When cooked then you can eat it sweet: pour some honey or salty, with more olive oil, salt, pepper....

Can be eaten cold or warm

The seeds: when you take them from the pumpkin, wash them with water, then put them on some kitchen paper and let them dry for some days (the best, under the sun)

Then you put a drop of olive oil in a pan and fry them
BE CAREFUL they get burned very fast, when they get a bit of colour, they are ready