Shops are currently stocked with a wide variety of pumpkins and squash, offering cooks numerous options for autumn cooking. Chef Ravinder Bhogal recommends kabocha, crown prince, and delicata varieties for their nutty flavor and creamy texture. These types hold their shape well during roasting or braising, making them versatile for both savory and sweet dishes. Bhogal notes that even Halloween pumpkins can be utilized by chopping the flesh and adding it to risotto.
Pumpkin and Miso Congee
Congee is a traditional comfort food across Asia, often served for breakfast. Bhogal’s version incorporates pumpkin to highlight the season’s produce. The recipe begins by roasting delicata pumpkin chunks at 200C (180C fan) for 30 to 40 minutes until soft and caramelized. Half of the roasted pumpkin is pureed, while the other half is set aside as wedges.
In a large saucepan, avocado oil is heated, and white miso is cooked until lightly caramelized. Chopped garlic and crushed ginger are added and stirred until fragrant. Short-grain white rice, a piece of kombu, and 1.8 liters of water are then introduced. The mixture is brought to a boil, then simmered on low heat for 25 to 30 minutes until the rice is plump and the liquid has reduced to a porridge consistency. The pumpkin puree and half of the sliced spring onions are stirred in.
The congee is divided into six bowls and topped with the reserved roast squash wedges. Garnishes include toasted pumpkin seeds, a drizzle of sesame oil, and chili oil for contrast. Bhogal describes this dish as a wonderful alternative to a Sunday roast, requiring minimal washing up as it is cooked in a single pan.
One-Pan Roast Chicken with Kabocha
This recipe offers a complete autumnal meal cooked in one casserole dish. A 1.5kg whole chicken is seasoned inside and out, then stuffed with a halved garlic bulb, halved lemon, sage, and bay leaves. Olive oil is heated in a deep casserole, and the chicken is browned all over to develop flavor.
After removing the chicken, the remaining garlic, sage, dried chili flakes, and ground cinnamon are fried in the same oil. Kabocha squash wedges are added and coated in the aromatic oil for two minutes. Dry white wine is poured in and reduced by half. The squash is pushed to the sides, and the chicken is nestled in the center. Chicken stock is added, and the dish is covered and cooked on gentle heat for 50 minutes to an hour. Double cream is stirred in before serving.
Spiced Pumpkin Cookies
For a sweet treat, Bhogal provides a recipe for spiced pumpkin cookies. The process starts with making a pumpkin puree from red kuri or kabocha squash. The squash is microwaved in intervals until soft, then pureed and cooled.
The dry ingredients, including plain flour, cinnamon, ginger, cloves, nutmeg, baking powder, bicarbonate of soda, and salt, are mixed in a bowl. In a separate bowl, light brown sugar and unsalted butter are creamed until fluffy. Egg yolks and vanilla extract are whisked in, followed by the pumpkin puree. The dry ingredients are folded into the wet mixture, and the dough is chilled for 40 minutes.
The oven is preheated to 180C (160C fan). Two tablespoons of the dough are rolled into balls and coated in a mixture of granulated sugar and spices. The cookies are baked for 12 minutes until golden brown. They are left to cool on the baking sheet for five minutes before being transferred to a rack. Bhogal suggests these cookies are perfect for Halloween indulgence.
Source: The Guardian
