Oh for goodness sake, I came on here to ask for PUMPKIN or SQUASH recipes and have been sat here for ages

[Enid]

and STILL haven't got round to asking for any ideas

I have three enormous green squashes what do I do with them?

pumpkin and pecan tart

Our local pub always made pumpkin scones for halloween. Apparently all you do is shop up quite fine and add to rock cake mixture. The kids love them

I meant chop not shop sorry

Thanks for these everyone. It's coming up to Halloween and I'm bored with my old recipes! I do a nice pumkin and haricot bean soup which work with any type of squash.

Thank goodness for these! Pumpkins in the garden went amd this year, loads growing and apparently squash in veg box next week- will try some ta

Make soup and add caraway seeds.

This Squash & Sweetcorn stew is fantastic...

Preparation Time: 2 hours (much less if you use tinned beans)
Cooking Time: 25 mins

Serves: 6

Ingredients

200g red kidney beans or borlotti beans, soaked overnight & drained
1 tsp salt
1 bayleaf
1 tsp dried oregano
440g tinned tomatoes
2 dried chillies
400g squash
4 ears corn
1 tsp cumin seeds
½ tsp coriander seeds
2 tbsp vegetable oil
2 onions, diced
2 cloves garlic, finely chopped
2 tbsp red chilli powder
100g gruyere cheese
handful of chopped parsley or coriander

Instructions

Cook the pre-soaked beans for about 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans and save the broth. Cut the squash into large pieces and shave the kernels from the corn. Open the chillies and cut into narrow strips and remove the seeds. Grind the cumin and coriander. Heat the oil in a large skillet and sauté the onions over a high heat for 1 to 2 minutes. Lower the heat and add the garlic, chilli powder, cumin and coriander and stir everything together. Add a little broth to stop the chilli burning. Cook until the onions have begun to soften, about 4 minutes and then add the tomatoes and stew for 5 minutes. Stir in the squash, corn, chilli strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 to 20 minutes. Taste the stew and add seasoning. Stir in the cheese. Some blanched, drained and chopped chard can be added at the last minute.

Roast it, scoop it out of the skin and boil it up with some stock, then add a tablespoon of honey, teaspoon of cumin and a can of chicpeas. Whizz it up...Mmmmmm, yummiest soup in the world.

Anyone know why pumpkins are such a rarity in England except for at halloween? I was very surprised.

budababe,

love your pumpkin risotto but how much is a cup- depending on which cup I use it could be a bit random!

Thanks

Hexy - is that the one from the Riverford leaflet this week? I was wondering about doing that with tinned beans, and wasn't sure how it would work - i.e. there'd be no broth, and it might go all mushy! Did you do it? Did you use tinned beans?

www.deliaonline.com/cookery-school/conversions/ cup conversion chart! I know Tesco sell "cup" measures though!

arwen - a cup is about 8 fl ozs I think. My pyrex jug has both measurements on.