I'm having a great time working my way through last summer's harvest of pumpkins. Latest to get the chop is my last Australian Butter Pumpkin. They are yummy when cut into cubes and roasted up 'til caramelised They still keep their shape unlike other, less dense pumpkin varieties. The seeds are also delicious roasted up in olive oil and garlic salt, mmm mm!
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| Freshly split Australian Butter Pumpkin, ready for the roasting tray! |
Next to hit the chopping board will be my largest and most pretty pumpkin from last season. A Rouge Vif D'Etampes or 'Cinderella' Pumpkin weighing in at 7.6kg. I've become strangely attached to this beauty and will be sad to see it go... Although I'm sure the moment will pass once I taste it's delicious flesh!
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| Rouge Vif D'Etampes Pumpkin ready for the Fairy-God-Mother to do her thing, or for me to eat it! |
That will take me to the end of my pumpkin stash, unless you count the one remaining shrivelled up excuse for a Butternut!
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| Sad looking Butternut Pumpkin |
How are you all going with your pumpkin hoard, still feasting or have you nearly run out like me?
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