Pumpkin is a versatile and easy-to-cook accompaniment for all sorts of main dishes, as are the other squashes that can be used in this recipe. Club-shaped butternut squash is available for most of the year, and in autumn there are small acorn squash, kabocha squash and Prince Regent squash with its eggshell blue skin.
*To make a substantial snack or light meal, toss 200 g (7 oz) feta cheese, diced, with the cooked pumpkin. Cut a part-baked ciabatta loaf in half, then slice each half in two horizontally. Lightly toast the cut sides of the bread, then pile the pumpkin mixture on top and grill for about 5 minutes or until golden brown. Serve hot with a mixed salad. *Try fresh thyme, oregano or rosemary with the pumpkin instead of sage. They all taste good with the slightly sweet vegetable.
*Until quite recently, pumpkin only appeared in the shops for a short period around Halloween and then was used mainly for making lanterns. Now pumpkin is available for most of the autumn and winter. This delicious vegetable is a good source of fibre and a useful source of vitamin B1. *Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that they can help to lower blood cholesterol and so reduce the risk of heart disease.
A, C, E, B1, folate, calcium