It's Halloweeeennn! If you've carved your pumpkin & are wondering what to do with the pumpkin flesh - You're in the right place.
A bit crap, I know! - I've been needing a lot of practice = a lot of left over pumpkin. Luckily Pumpkin soup is one of my all time favourite foods, but it's nice to be a bit more creative & this recipe is incredibly easy & makes a really nutritious alternative to bread.
It's high in vegetarian protein due to the eggs & almonds and is packed with nutrients, from the calcium rich almonds, to the iron rich eggs, to the beta carotene rich pumpkin or squash.
It goes brilliantly with soup . Or with cream cheese & maple syrup (random - but it works.)
Ingredients makes 1 loaf
200g peeled butternut squash or pumpkin cut into chunks
200g ground almonds
1 heaped teaspoon gf baking powder (I used doves farm)
1 teaspoon mixed spice ( nutmeg, cinnamon & ginger)
salt and pepper
you could also add chilli flakes or coriander or curry powder instead of the mixed spice. Use what you have/ love.
preheat the oven to 180c
1 Cook the pumpkin. Either by steaming, or cooking in a pan of boiling water until it is soft & tender. Alternatively you can bake it in the oven. Arrange in an ovenproof dish, drizzle a little light olive oil or other cooking oil over the top, then bake at 180c for about 25-30 mins until soft & cooked.
2 Beat the eggs together in a bowl & then add the other ingredients.
3 Blitz everything together (I used a stick blender)
4 Pour into a loaf tin or baking dish. ( I lined mine with baking paper, so that it's easier to get out. you could grease your tin instead).
the baking dish I used here is 20cm x 10 cm
5 bake in the oven for around an hour (180c) until it's firm to the touch and the top has begun to brown.
remove from tin, leave to cool & then slice & serve.
Happy Halloween everyone! .......................... " trick or treat?"