Pumpkin dishes you'll want to whip up all autumn long

As the leaves change colour this fall, pumpkin takes centre stage in the markets, on our social media feeds and in our cravings list. From a comforting pasta dish to an indulgent cheesecake, it’s time to cosy up with our hero ingredient this season.

Pumpkin and Walnut Spaghetti

 

Ingredients: 2 cups cubed pumpkin, 3 tbsp olive oil, salt to taste, 2-3 garlic cloves, 1 tsp chilli flakes, 200 gm spaghetti, 100 gm spinach, ½ lemon (juiced), pepper for seasoning, 30 gm walnuts, lemon zest for garnishing

Method: Roast the butternut squash with oil and salt at 220°C for 30-35 minutes. Fry the garlic and chilli flakes in oil. Cook the spaghetti. Mash half the squash and combine it with whole pieces, garlic, and chilli. Add the pasta and spinach, and season with lemon juice, salt, and pepper. Top with chopped walnuts and lemon zest.

Vegan Pumpkin Cheesecake

Ingredients: 80 gm ginger nut biscuits, 25 gm melted vegan butter, 3 gm agar-agar powder, 240 gm pumpkin purée, 120 ml maple syrup, 130 gm raw cashews, 120 gm vegan yoghurt, 15 ml lemon juice, spices (cinnamon, ginger, nutmeg, cloves), vanilla paste, salt, 30 gm pecans

Method: Crush the biscuits and mix with melted butter for the base. Activate the agar agar in water. Blend the pumpkin purée, maple syrup, cashews, yoghurt, lemon juice, spices, vanilla paste, and salt. Add activated agar agar, and blend. Pour over the biscuit base and let it set. Decorate with yoghurt and pecans.

Pesto Pumpkin Crostini

Ingredients: For the pesto: rocket leaves, walnuts, garlic, olive oil, lemon juice, nutritional yeast, sugar, salt, pepper. For the crostini: 4 slices butternut pumpkin, ½ cup hummus or vegan ricotta, 4 slices toasted bread, 1 tbsp pine nuts, ½ pomegranate, olive oil, ½ tsp chili flakes.

Method: Make pesto by blending rocket leaves, walnuts, garlic, oil, and seasonings. Roast the pumpkin slices at 200°C for 30-40 minutes. Spread hummus or ricotta over the toasted bread, and top with the baked pumpkin. Drizzle the pesto, and sprinkle pomegranate seeds and pine nuts over the crostini.

Lead image: Pexels

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