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This is a favourite of my husband Johnnys’ and blends the taste and colour of autumn into a versatile side dish that goes with just about everything.
Use the very small Hokkaido / Uchi Kuri orange squash when in season – these should be available in your local farmers’ market. Don’t use the Jack O Lantern type as they don’t have as much flavour.
Seaweed used: Mixes seaweeds or Alaria
Pumpkin and ginger with mixed seaweeds
1 small or 1/2 a medium orange pumpkin (squash)
2 – 3 tablespoons olive oil and a small knob of butter
2 cloves garlic
1.5cm ( 3/4 inch) – small toe of ginger
75ml (21/2 fl oz) water
2 tablespoons mixed seaweeds, chopped, or 1 tablespoon ground Alaria
sweet potato can be used instead of pumpkin or squash for a change
To prepare the Pumpkin and ginger with mixed seaweeds
1. Cut the pumpkin into half, then quarters and remove the pith and seeds. No need to remove the skin if organic. Just remove any damaged parts. Cut into 2.5cm (1 inch) pieces. Heat the olive oil and butter in a wide pan over moderate heat.
2. Crush the garlic and ginger through a garlic press and add to the pan, then add the pumpkin. Increase the heat and toss ingredients in the pan to coat with oil and butter, and cook for 1 minute.
3. Reduce the heat. Add water and sprinkle on the seaweeds. Cover with a tight fitting lid and leave on the stove to cook over moderate heat for 6 minutes or until just cooked. Alternatively, if the oven is on, the covered pan can be placed in the oven to cook for about 6 minutes at 190°C/375°F/Gas 5.
4. Pierce a piece of pumpkin with a fork. If the flesh pierces easily, the pumpkin is cooked. Remove from the oven or stove and mix gently
5. Serve as a side dish with just about everything in the autumn.