Johannesburg - Although pumpkins carved into Jack-o-lanterns are done for Halloween in Europe and America, they are not as readily available here.
The day falls on October 31.
Pumpkins used for carving are a different variety to the ones used for cooking. They are mainly hollow inside with a thin layer of flesh next to the skin. Their skin is also much softer, making them easier to cut through when carving.
Some supermarkets do however have a small stock over this period.
If you not into carving, these pumpkins make a great vessel for stuffing or using as a soup tureen. And you could indulge in some other pumpkin-based dishes to mark the day.
PUMPKIN SOUFFLÉ
Makes 6-8
250g pumpkin or butternut, cubed
15ml brown sugar
olive oil
salt and pepper
soft butter for coating
about 45ml ground hazelnuts
30g butter
60ml flour
250ml milk
2 egg yolks
100g strong cheddar, grated
a pinch of chilli flakes
3 egg whites
Put the butternut in a small roasting tin, sprinkle with sugar, olive oil and seasoning. Cover with foil and roast at 180°C for 20-30 minutes until soft. Remove and cool. Puree until smooth.
Smear the ramekins with the softened butter and then put in the hazelnuts and turn the dishes to coat the bottom and sides. Tip out the excess. Refrigerate the ramekins until required.
Melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute.
Gradually stir in the milk and cook until the mixture boils and thickens.
Stir in the pumpkin puree, egg yolks and cheese.
Remove from the heat and season with the chilli flakes and salt and pepper. Set aside.
Beat the egg whites until stiff. Add a little of the egg white to the pumpkin mixture to loosen it and carefully fold in the rest.
Fill the ramekins up to 1cm from the top. Place on an oven tray and bake at 200°C for 15-20 minutes until golden brown and well risen.
Serve immediately.
PUMPKIN STRUDEL
Serves 6-8
750g pumpkin or butternut, cubed
olive oil for roasting
salt and pepper
5ml ground cinnamon
100g pecan nuts, roughly chopped
30ml honey
500ml fresh white breadcrumbs
1 egg
60ml toasted pumpkin seeds
100g goat’s cheese, crumbled
250g phyllo pastry (half a packet)
80g butter, melted
Combine pumpkin, olive oil, seasoning and cinnamon and toss well.
Place on a baking tray and roast at 180°C for 30 minutes until soft. Remove and set aside to cool.
Combine the nuts and honey and place on a tray lined with baking paper. Roast at 180°C for 10-15 minutes. Remove and add to the pumpkin.
Add in the breadcrumbs, egg and pumpkin seeds. Carefully mix through the cheese.
Unroll the pastry and brush each sheet with melted butter. Stack them on top of each other.
Place the pumpkin filling at the base of the pastry lengthwise. Roll it up, folding in the sides to form a log.
Place on a baking tray and bake at 180°C for 25-30 minutes until the pastry is golden brown.
Remove and cool slightly before serving.
PUMPKIN BREAD
500g pumpkin or butternut, cubed
45ml honey
4 cups of flour
10ml salt
2x10g sachets of instant yeast
60g butter, melted
beaten egg for glazing
pumpkin seeds
Place the pumpkin in a pot and cover generously with water. Bring to the boil and simmer until the pumpkin is soft.
Drain the pumpkin, reserving 400ml of the cooking liquid.
Puree the pumpkin.
Add the honey to the cooking liquid.
Combine the flour, salt and yeast and mix well. Add the pureed pumpkin and melted butter. Add enough of the cooking liquid to form a dough that is soft but not sticky.
Knead well until smooth and elastic.
Place the dough in a bowl and cover. Set aside to rise in a warm place until doubled in size.
Knead again and put the dough into a well-greased 25cm spring-form cake tin. Cover and allow to rise until the dough is well risen, about 30 minutes.
Brush with egg and decorate with pumpkin seeds.
Bake at 200°C for 15 minutes. Then turn the oven down to 180°C and bake for an hour. Cover the bread with a piece of foil when if it starts getting too dark.
Tap the loaf to make sure it sounds hollow. Remove from the oven and immediately remove from the tin and place on a cooling rack. Delicious served warm with butter.
BAKED STUFFED PUMPKIN
Serves 6-8
250ml couscous
250ml hot chicken stock
15ml olive oil
500g pork sausages, casing removed
1 large onion, chopped
250g pumpkin or butternut, cut into small cubes
1 large apple, cored and chopped
60ml white wine
60ml dried cranberries
15ml chopped fresh sage
45ml chopped parsley
salt and pepper
1 medium sized hollowed out pumpkin
Put the couscous in a bowl and pour over the hot stock. Cover and set aside for 5 minutes. Fluff with a fork and set aside.
Heat the oil in a pan and add the sausage meat. Break it up with a wooden spoon and cook until almost done.
Remove and set aside.
Put more oil in the pan and add the onion and pumpkin and sauté until the pumpkin softens.
Add the chopped apple and return the sausage to the pan.
Add the wine and cook for 2-3 minutes. Remove and set aside.
To the couscous, add the cranberries, sage, parsley and seasoning. Add the sausage mixture and toss well to combine. Fill the pumpkin to the brim. Replace the lid.
Wrap the pumpkin in foil. Place on a baking tray and bake at 180°C for 1-2 hours until the pumpkin is soft.
Remove and serve.
The Star