pumpkins, squash, butternuts, patty pans,

[meltedmarsbars]

I seem to have an awful lot of them! Give me some ideas please?

So far we have had soup (not very imaginative but tasty)

and sauteed with garlic and sage.

But that does not make much of a dent in the pile!

risotto
roasted with a joint of meat
curried with lentils, like a veggie dal
cubed, par boiled then fried off with chilli and chopped up sausages with a splash of double cream and served with pasta.

Right, will have a look at those. - thanks.

Might need to do some persuading with ds who is not keen on vegetarian meals! The sausage one sounds interesting.

this is very nice

Might try a pumpkin-and-sausage pasta one.

Pumpkin pureed with dill and butter as a veg is lovely. If freezes well, too.

I'd forgotten about pureeing it.

Thanks!

Roasted with blue cheese.

Cubed in Thai curry.

Can be put in bread, which is lovely.

Filling for home made vegetable ravioli?

Mixed with chick peas in savoury crumble filling.

You have patty pans? From your garden? I'll take some off your hands. I love patty pans.

And honestly, when I can get my hands on them I simply boil them and serve them as a side dish with some butter and salt with every meal until they're all used up. I can eat them by themselves.

Also, there are a thousand different soups you can do. For example, thai butternut soup is delicious.

They also make lovely warm salads. Roast and serve with pine nuts, feta/goats cheese and even some torn up spinach if you like and dress simply with some olive oil and a squeeze of lemon.

The easiest way is to oil and pierce the whole [unpeeled] squash and bake until a knife goes in easily, then do all the recipes above! I love them as well.

Hmmmmmm ... patty pans. Love them!

For the butternut squash (and others) you can roast it in the oven, chopped up, peeled (if necessary) and coated with olive oil, garlic and herbs (thyme or rosemary work well). Then, you can use it like that, in soups etc. The other night I was making a quiche type thing with filo pasty, and with the spare filo I made butternut squash parcels. You take the roasted butternut squash (can add in other things like feta, blue cheese etc.), put it in the middle of a square of doubled over filo, kind of twist up to close, then bake in the oven for about 10 minutes until filo is cooked. DP and I had them as a starter (it made our dinner seem much swisher :D)

I'm having leftover smoky chili for lunch with sliced chorizo and sweet potato in it. It's gorgeous. Butternut squash would be just as nice. Butternut and chorizo are also delicious in a frittata with a salty cheese, eg feta.

Butternut also goes really well with sage and parmesan, in soup, on pasta or pureed over gnocchi. Or just have it and the pumpkin, roasted in slices, with some really good sausages (in place of the mash, as it were).

Also, veggie curry with squash, chicpeas, wilted spinach, red onion, and coconut milk is gorgeous.

Why not cook down the pumpkin and freeze it for pumpkion pie at Thanksgiving? If you've got loads you could do several and give them to any American friends who'll be in the UK.

bling - I have more patty-sodding-pans than I can eat! They are big - maybe a foot across? And very hard to cut.

Have not started on the giant Hallowe'en monsters yet - its been a good year!

My god. I've never seen them that big. In SA you buy them at this time of year (autumn) but they're small - apricot sized.

Really! huh, thats nothing! I almost need to take an axe to get into mine.