I thought I would include this photo of 3 Kent pumpkins taken from a vine which has grown up in some rubble in my backyard. In total it has yielded 22 pumpkins in total, and many of my friends, neighbours and family( as well as myself) have had fun making pumpkin soup, pumpkin scones, baked pumpkin and pumpkin and rocket salad. These ones are among the last of the pumpkins, and there is a great discrepancy in their size. The early pumpkins were much bigger, but as the vine has died off they have become smaller. It reminds me of the tale of Goldilocks and the Three Bears: “This one’s too big, this one’s too small but this one’s just right!”
I’ve added a recipe from http://www.taste.com.au for delicious Roasted Pumpkin Salad. You can substitute kumara (sweet potato), carrot or zucchini and it is also great with added chicken or feta cheese. Modify the amount of honey if you find it too sweet.
Recipe by Annette Forrest
Photography by Mark O’Meara
- 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces (I used my Kent Pumpkin)
- olive oil cooking spray
- 1/2 cup pine nuts
- 200g baby spinach
Honey and balsamic dressing
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
- Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
- Make honey and balsamic dressing: Combine honey, vinegar and oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
- Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.