STEAM PUMPKIN RECIPES RECIPES

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PUMPKIN PURÉE RECIPE | BBC GOOD FOOD



Pumpkin purée recipe | BBC Good Food image

Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave

Provided by Lulu Grimes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 1

750g pumpkin or butternut squash

Steps:

  • To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you’d like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

Nutrition Facts : Calories 37 calories, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein

PUMPKIN PICKLE RECIPE | BBC GOOD FOOD



Pumpkin pickle recipe | BBC Good Food image

Make your own Christmas hamper and be sure to add this seasonal pumpkin pickle. It can be served with cold meats, cheese or a slice of pork pie

Provided by Cassie Best

Categories     Condiment

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 3 x 400g jars

Number Of Ingredients 13

850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces
1 large onion, chopped
2 eating apples, cored, peeled and chopped into 1cm pieces
2 tsp black mustard seeds
2 tsp coriander seeds
2 tsp nigella seeds
200g caster sugar
450ml cider vinegar
2 bay leaves
1½ tsp turmeric
2 tbsp plain flour
thumb-sized piece of ginger, peeled and cut into thin slices
1 green or red chilli, finely chopped

Steps:

  • Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
  • Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
  • Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
  • Carefully fill your sterilised jars with the pickle while it’s still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.

Nutrition Facts : Calories 13 calories, FatContent 0.1 grams fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.2 grams protein, SodiumContent 0.3 milligram of sodium

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