Pumpkin is one of vegetables that signals a change of season in the kitchen. As the clocks move and we leave the lighter nights behind, the light and fresh dishes we’ve become accustomed to over the summer months are replaced with more hearty and robust meals.
It also means an abundance of home grown seasonal vegetables – along with the appearance of colourful beetroots, swiss chard, and kale and parsnips, pumpkins bring some much needed brightness to darker days.
Pumpkin is one of my regulars in these hearty and satisfying meals as it’s so versatile and nourishing and I love to roast it with other ingredients or use it in soups and casseroles.
Great selection of pumpkin available
There’s such a great selection available at this time time of year and they all have great flavour. Don’t be put off by the tough skin, pumpkin can be roasted with the skin on and then it’s easily removed once cooked.
This sausage and pumpkin recipe is one of my favourite autumn comfort food meals and is great for limiting the amount of washing up as it’s all cooked in one pan. I used Red Kuri pumpkin for this recipe but any squash or pumpkin will work and it’s also a good way to use up any leftover Halloween pumpkin.
A great one pan supper
Made with a few key ingredients