Roasted Delica Pumpkin Puree
¾ medium Delica pumpkin, peeled, seeded and diced into roughly 3cm chunks
20ml rapeseed oil
1 head garlic, cut in half horizontally
Preheat oven to 180*c. Place the chunks of butternut squash and garlic into a baking tray, drizzle with rapeseed oil and season. Roast for 1 hour, until squash is golden and tender, and the garlic is soft. Cool until you can handle it comfortably. Mash squash and measure out 250g.
Reserve remaining squash for another recipe or mash and freeze.
Roasted Delica Pumpkin Cubes
¼ medium Delica pumpkin, peeled, seeded and diced into 1cm cubes
20ml rapeseed oil
In a pan roast the pumpkin cubes with the rapeseed oil until golden all over and just cooked through, season and put aside.
Wash the pumpkin seeds, dry on absorbent paper, drizzle with a little rapeseed oil and season with sea salt, place on a baking tray and roast in the oven 180*c for 3-4 minutes until golden, cool and set aside
Delica Pumpkin Hummus
500g cooked chickpeas
250g mashed, roasted Delica pumpkin puree (from above)
5g toasted pumpkin seeds
2tbsp cold pressed rapeseed oil
1-1½tsp sea salt (use full amount if chickpeas are unsalted)
1tsp ground cumin
½tsp ground black pepper
Add all ingredients to a food processor fitted with a metal blade. Purée until smooth, scraping down sides when necessary, for about one to two minutes. Check the seasoning, refrigerate until required in an airtight container.
Pumpkin Seed Flat Bread
125ml warm water
1 x 7g sachet dried yeast
2tsp caster sugar
300g strong white bread flour, plus extra for dusting
½ tsp baking powder
½ tsp salt
25g butter, melted
150ml natural yoghurt
1tbsp pumpkin seeds
Put 125ml warm water into a bowl and sprinkle over the yeast and 1tsp of the sugar cover and leave for 10-15 mins or until frothy. In a larger bowl put the flour, remaining sugar, salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, pumpkin seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If too wet add a spoonful of flour, if too dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball of dough. When you’re happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well-floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butter then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hour or until doubled in size. Divide the dough into 12 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches. Brush with a little more melted butter and serve.
Spoon the hummus into a small bowl. Add the diced roasted Delica squash cubes, scatter on the toasted pumpkin seeds and dust with a little smoked paprika, finish with a drizzle of rapeseed oil freshly chopped parsley. Serve the warm flat bread scattered around the bowl.