Back from a stay in Istanbul and I am still amazed at how many people could be in one place, the city was heaving with a sea of people. Also, it was an important religious holiday (Kurban Bayrami) and many places closed for four days, but we still managed to fill each day. On this visit I signed up for a Culinary Backstreets Turkish cooking class which I came across on Istanbul Eats. The Pumpkin Dessert was one of the Turkish dishes prepared during the class. Pumpkin and tahini are favorites of mine and I wasn’t sure I would enjoy this combination as a dessert, but I was pleasantly surprised. Continue reading “Turkish Pumpkin Dessert with Tahini and Walnuts”
Cooking with butternut squash brings a little bit of Autumn into my kitchen with its vibrant colour of orange. In Bahrain we do not witness the changing colours of Autumn like other parts of the world, which are quite stunning… but we do have some amazing sunsets. Butternut squash is technically a fruit and I love that it is so versatile to cook with. It’s sweetness pairs well with many flavours and I mostly use butternut squash in savoury dishes and on the odd occasion make pumpkin ice cream.
The recipe for this butternut squash soup is simple and I wanted to spice it up with some Togarashi, a Japanese chilli seasoning. Seasonings are a quick way of adding bursts of flavour to food when used as a table condiment. Deciding to make my own togarashi was inspired by an empty jar of the seasoning that I had and taking note of the ingredients printed on the label. Continue reading “Butternut Squash Soup with Miso and Togarashi Seasoning”
Roasted butternut squash or pumpkin is an excellent side dish for roast chicken, lamb or chops, but can equally be enjoyed served at room temperature as part of a warm Autumn salad with some couscous. Roasting this orange coloured vegetable/fruit intensifies and caramelizes their natural sweet flavor… which I favour over steaming! Although I steam butternut squash when making a purée for Pumpkin Ice Cream, which is quite delicious!
Over at Jungle Frog Cooking Simone is hosting an Autumn Orange/Pumpkin theme for this months photography and styling challenge and as I have just come back from a Photography and Styling Workshop (more on the workshop later), a good time to put some learning into practice and hopefully create an Autumn feel to the images while living on a sunny desert Island!
Roasted Spiced Butternut Squash with Pumpkin Seeds
- 1kg butternut squash or pumpkin, peeled, deseeded and chopped into chunks
- 4 tablespoons olive oil
- 6 garlic cloves, lightly squashed leaving the skin on
- 1/4 teaspoon ground pumpkin spice mix
- 1 teaspoon of sea salt
- a few twists of freshly ground black pepper
- 2 fresh or dried bay leaves
- 3 tablespoons pumpkin seeds
How to make: Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the squash into a large shallow roasting tin, add the olive oil, garlic, ground spice mix, sea salt , black pepper and bay leaf. Gently toss all the ingredients together with your hands.
Roast the squash in the oven for about 25 to 30 minutes or until the squash is tender and beginning to caramelize, giving a stir halfway through.
While the squash is roasting, toast the pumpkin seeds on a dry pan over medium heat for a couple of minutes and set aside.
When the squash is ready, remove from the oven and place into a warmed serving dish and sprinkle over the toasted pumpkin seeds. Serve hot as a side dish or at room temperature as part of a salad. Serves 4.