July 24, 2008
Bee and Jai have announced Grow Your Own event as a part of Andrea's GYO.
I am submitting this roast pumpkin as I love it! I am roasting them with sage and garlic. In tradition of our family, pumpkin can be sliced or chopped in chunks to accompany other vegetables such as potatoes, kumaras (sweet potatoes) or parsnips as the main dish to roast chicken or lamb. Roast pumpkin is also nice pureed and mixed with fresh cream and vegetable stock to make roast pumpkin soup. There's always more options to do with pumpkins.
We grow our own pumpkins as I've written in Donna's Silverbeet (Pumpkin) Gruyere Gratin post. They grow well in our garden soil and there's no such hassle. They even grow on our back paddock just because my husband threw the rotten pumpkin out of the garden to the back paddock, so the bird can eat its seeds. Magical thing happens, some of the seeds are tucked in well under the grass and grown into vines. Yes, New Zealand soil is quite fertile.
This is my entry for Grow Your Own, created by Andrea and this month is hosted by Bee and Jai.
1 medium pumpkin
8 cloves garlic
1 sprig fresh sage
salt and pepper
Preheat the oven to 180C. Wash the pumpkin. Chop or slice. Put them in the bowl. Mix with garlic cloves and sage leaves. Drizzle the oil over and toss to combine. Sprinkle with salt and freshly cracked black pepper. Enough for 20.