Pumpkins and winter squash

Roast butternut or any other yellow squash as an added/alternative layer when you make a meat lasagne (I think that's a Jamie O tip).

Squash is delicious in a beef curry.

Pumpkin fritters with sprinkler of cinnamon and bit of sugar (ok not that healthy but yummy). I just take left over pumpkin, thicken it with flour, add an egg to bind and fry spoonfuls in shallow oil.

Yum Jess. I love pumpkin soup - I add some sweet potato

We have same as Jess describes, roasted pumpkin, onion and stock, then add sage and a really tiny pinch of chilli.

I make lots of different soups; butternut and ginger, butternut and lentil, use it in stews, as one of the vegetables in a roast vegetable platter, in Thai curries. I saw a recipe for pumpkin scones this weekend.

I grow vegetable spaghetti, you roast it cut in half and face down on a tin and when it is cooked and the seeds have been removed the contents are scooped out with a fork and come out in strands like spaghetti. A marvellous alternative to spaghetti/noodles/pasta when you are on a diet (esp 5/2 diet).

I have a lovely recipe for Squash Gratin (originally called Psyche's Marrow, it came from the Hungry Monk) but I do it with pumpkin or any other squash too. It makes a lovely supper on its own, so great for vegetarians, or a non-meat day. You sauté chunks of squash with onion, garlic and sprigs of rosemary, add some tomato paste, soften in the oven, then top with a bechamel sauce sprinkled with Parmesan and bread crumbs.

Amazing mutation flicketyb the one that causes that spaghetti effect

Yes, it is very curious, no idea why or whether it was natural or breed in. It is not strong in flavour, but is good for bulking up stews or, as I said, as a low calorie alternative to spaghetti and other pastas

well I guess it popped up somewhere by accident as mutations do, but whether recently or not I don't know. I like the sweet starchy kinds myself I have to say.

Pumpkin count up to 7 - we are getting overrun (we live in a flat) so time to make soup. Seems a pity to throw away the seeds - has anyone tried toasting them and is it too much of a fiddle to bother?

Yep. Easy. I do it with my butternut squash seeds.

I've tried various spices (cumin, a bit of salt or sumac is good to mix in) - but don't like the sweet suggestions I've seen in recipes.

Wash
Dry
Oil pan with a little oil/butter
Toast and toss - add additional flavours if you fancy it.

I don't soak beforehand.

Cooking triangles of roast butternut squash with feta tonight. Black pepper + salt. Topped with grated cheddar cheese. Good with salad.

And then what do you do with them ffinichio ? Eat em as you would pistachios , deploying thumbnails?

Thumbnails or teeth Jess. Bit of a fiddle, but I don't like eating the casing, although some people do. Good fiber I believe.

No thumbnails Jess you hold them between thumb and forefinger then in the upright position crack them gently between your front teeth, remove kernal with tongue and withdraw husk .... it's a swift one-handed movement

I asked my Californian friend how to make that butternut squash and she said just cut it in half lengthways, remove seeds, and lay on a baking tray cut side up, with potatoes to bake until its done.
A dollop of creme fraiche and that's a good meal. We had it today.

Got another kind of pumpkin - its called a Queensland Blue, and its big and ridged and slightly deflated looking. Extraordinary looking.
www.johnnyseeds.com/p-5732-queensland-blue.aspx

Just been sent an entertaining foodie blog from Slate which talks about
Hubbard Blue and the only way of getting into it is dropping it several times from the top of the basement steps.

I like to do my own casserole/stew in the slow cooker, apart from the main ingrediants I use worcester sauce and tomato puree, plus himalayan pink salt and pepper plus herbs , I was told by someone to add cummin and it gives it an extra bite.
The cumin is not to hot , but makes a warm meal.
Mick

Roasted red pepper and butternut squash soup. A 'no points' weightwatcher staple ! Also good roasted and served with fresh coriander.

Roast butternut as an added layer in meat lasagne (I think I should credit Jamie O for that tip). Delicious.

Pumpkin - or sweet potato for that matter - is also very tasty in a curry, and it looks good in the dish - lovely chunks of yellow or orange warmth.

JessM another tip for pistachios - open the easiest one and use one half of the shell to prise the other ones open