That I have contributed to Maud Newton’s series of writers’ recipes can be found over there. Is very easy to make and vastly yummy.
I’ve been cooking with pumpkin a lot of late.1 Mostly butternut because I loves it. But also spaghetti cause, well, weird! And I’m starting to experiment with pumpkins I’d never seen before. The US is the land of gourds. But I’m running out of ideas.
Here’s the thing though: I do not have a working oven or grill. All I have is gas burners on top of the stove. I can boil, I can steam, I can fry. I cannot bake or grill.
Thus far I’ve made pumpkin stir fry, pumpkin curry, lots of different pumpkin salads,2 steamed pumpkin with herb3 garlic butter, pumpkin mash, pumpkin soup, and pumpkin fritters. I’ve discovered that pumpkin and maple syrup are a match made in heaven.4
Anyone got any other ideas? But PLEASE no recipes requiring an oven or a grill. Pumpkin pie and scones are not a possibility in this particular New York kitchen.
- Note for USian readers, Australians do not use the word “squash” to refer to anything pumpkin-like. Squash is a soft vegetable that bears no relationship to any gourd. [↩]
- Thai, Moroccan, and out-of-Justine’s brain [↩]
- marjoram, chives, parsley [↩]
- I’m sure you North Americans already knew that. Australia is not really the land of either pumpkin or maple syrup. [↩]