If I were to shoot a glamour calendar, I would nominate a Queensland Blue squash.
Imagine Mr. July in his natural state, capturing him “surprised on the field,” naked and breathtaking. The smooth skin of the model and the way the sun catches the rippled contours on its side are the focus of the shot.
Pumpkin, a member of the winter squashes family, is the winner for July. While there are many other winter fruits and vegetables that have just entered the season, no one attracts as many hungry people – or searches on Delicious.com.au as a pumpkin.
Its sweet flesh is often showcased in a cream pumpkin soup. This recipe is the most popular in Australia during this time of the year.
Pumpkin (or any winter squash) is so much more to me than that bowl of warm golden sweetness.
Pumpkin is not just for soup.
A BREAKFAST BREAK-IN
Why can’t pumpkin be eaten for breakfast?
Add mashed pumpkin to your pancake batter to add body and sweetness. They’ll be even better with maple syrup.
Serve roasted pumpkin wedges with hummus and poached eggs dusted in dukkah as a brunch option.
A Top-Notch Toast
If you have leftover roast pumpkin wedges from the previous day, chop them up into pieces to use for the Gorgonzola and pumpkin toastie, which is a recipe by Darren Purchese, chef (and judge of The Great Australian Bake Off).
This blue cheese’s salty, creamy flavor is perfect for pairing with sweet pumpkin and bacon.
A meat-free masterpiece
Pumpkin has a lot of sugar, so when you roast it in wedges or steaks, you are likely to get some caramelized edges that are chewy and delicious.
These edges make pumpkin a hero meal that can satisfy even the most passionate carnivore.
The wedges are then served with anything, from a satay or chili caramel sauce to a lemon and tahini salad, with barley cooked in stock and decorated with pomegranate jewels, roasted onions, crumbled cheese, and torn date.
STUFFED LIKE a ROAST
Pumpkin is often used as a side dish to a roast, such as a chicken or a shoulder of pork, but it also offers a variety of other serving options.
I love the idea of chef Miguel Maestre coring a pumpkin, filling its cavity with rice and nuts, and then roasting it whole.
After it’s been baked, he slices it like a porchetta. I believe he calls it “pumpketta,” with a little linguistic elegance.
You could also roast the butternut and fill it with minced lamb fried with garlic, onions, cumin, coriander, and other spices. Or, you can make a sticky fry with pork mince cooked in sweet soy sauce and ginger.
Serve with pesto coriander or coriander and holy Basil when golden and toasty.
A SWEET SUBSTITUTE
Try Matt Moran’s spiced honey and pumpkin loaf. You can also slice the pumpkin into thin strips to use in your lasagne or au gratin or to make a moussaka. Chef Warren Mendes uses beef and pumpkin in his moussaka.