Whipped squash
Peel and remove the seeds, roughly chop the pumpkin into pieces. Place in a roasting tray and cover with the oil and seasoning. Cover tightly with tin foil, this will help it to steam as well as roast. Cook at 180c for 45-40 mins or until tender. Put in a blender and blend until very smooth. If your pumpkin is a bit dry you can add a splash of water.
Roasted pumpkin and seed relish
Cut the pumpkin into fork friendly pieces, place in a tray and toss in the olive oil and season. Roast until just soft. When soft, sprinkle the seeds and chilli flakes over the cooked pumpkin, return to the oven for a further 5 mins.
Shaved squash
Peel the pumpkin, cut into 4 quarters and remove the seeds. Using a mandolin or peeler, shave the squash into long thin strips. Put in ice water for at least 30 minutes. Drain well, put in a mixing bowl, zest the lemon over the shaved pumpkin then squeeze in the juice. Add a glug of good quality olive or cold pressed rapeseed oil. Mix well.
To plate
Place 2 tbsp of whipped squash on the bottom of the plate and spread it out into a round. Put 5-7 pieces of the warmed roasted squash on top. Then arrange a nice handful of the shaved mix on top. Finish with a drizzle of oil.
Whipped squash
Peel and remove the seeds, roughly chop the pumpkin into pieces. Place in a roasting tray and cover with the oil and seasoning. Cover tightly with tin foil, this will help it to steam as well as roast. Cook at 180c for 45-40 mins or until tender. Put in a blender and blend until very smooth. If your pumpkin is a bit dry you can add a splash of water.
Roasted pumpkin and seed relish
Cut the pumpkin into fork friendly pieces, place in a tray and toss in the olive oil and season. Roast until just soft. When soft, sprinkle the seeds and chilli flakes over the cooked pumpkin, return to the oven for a further 5 mins.
Shaved squash
Peel the pumpkin, cut into 4 quarters and remove the seeds. Using a mandolin or peeler, shave the squash into long thin strips. Put in ice water for at least 30 minutes. Drain well, put in a mixing bowl, zest the lemon over the shaved pumpkin then squeeze in the juice. Add a glug of good quality olive or cold pressed rapeseed oil. Mix well.
To plate
Place 2 tbsp of whipped squash on the bottom of the plate and spread it out into a round. Put 5-7 pieces of the warmed roasted squash on top. Then arrange a nice handful of the shaved mix on top. Finish with a drizzle of oil.
