A few weekends ago, the family and I took a ride out to Bykos farm. Just a 45 minute drive outside of the city and you are in pumpkin heaven. For me, autumn isn’t autumn without a visit to the pumpkin farm and celebrating Halloween. Happily, we accomplished both this year.
Kabocha, acorn and butternut squash, along with jumbo size pumpkins waiting to be carved into Jack o’ Lanterns were everywhere. We came home with variety of pumpkins of all shapes, sizes and colors. Besides picking out pumpkins at the farm, one could also enjoy a bowl of homemade pumpkin soup, with a klobasa and top it all off with some pumpkin cake. The owners of the farm also sold jars of homemade pumpkin jam to take home. It was a festival of pumpkins.
Instead of sharing a sweet pumpkin recipe with you, I decided to share one I recently tried from the cookbook, Vegetables from an Italian Garden, published by Phaidon. This dish is easy to prepare and makes a great side addition to any entrée. However, it can even be enjoyed as a main dish along with some delicious bread. It was an attempt to enjoy pumpkin in a less fattening manner. Although, I’m really not one to ever pass up a delicious slice of pumpkin pie. Bring it all on!
Baked Pumpkin with Potatoes and Rosemary (adapted from Vegetables from an Italian Garden)
Olive Oil, for brushing and drizzling
1lb of pumpkin, peeled and de-seeded
4 potatoes, cut into 1/4 inch slices
1 onion, sliced into rings
4 ripe tomatoes, peeled and diced
few sprigs of fresh rosemary
salt and pepper to taste
Preheat the oven to 180C/350F
Brush a roasting pan with olive oil.
Cut the pumpkin into thin slices.
Alternate layers of potato, onion, pumpkin and sprinkle some rosemary here and there.
Add the diced tomatoes to the top, drizzle with oil, season with salt, pepper and some more rosemary.
Bake for 1 hour or until all the vegetables are tender.
Leave to stand for 5 minutes, then serve.