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Make the most of your pumpkin

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29 OCTOBER 2009

In October and November we should all be tucking in to pumpkin – a delicious vegetable perfect for both sweet and savoury dishes. Pumpkin pie has to be one of the highlights of the culinary year, and if you have never tried one I urge you to dig out a recipe and get stuck in.

The Americans generally use tinned pumpkin these days to save all the heavy labour but there’s something rather satisfying about a bit of DIY pumpkin carving.

If you’re after something a little bit more savoury to tuck into on Halloween, save the carvings from your Jack O’Lantern and turn them into these inspired quesadillas from Thomasina Miers’ Mexican restaurant, Wahaca.

Pumpkins were originally cultivated in South America – so although the use of pumpkin in a quesadilla may sound unusual, it might just be the real thing!

Click here to read Thomasina's recipe for pumpkin, chorizo and thyme quesadillas

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