Good gourd: four smashing pumpkin recipes

Here’s four rich, autumnal recipes that bring out the best in this delicious and versatile vegetable.

This unusual combination of pasta with pumpkin sauce is popular throughout Italy where they grow many varieties of pumpkin. With many coming into the shops now, use whichever type is available. Serves four.

Ingredients

110g shallots or onions, finely chopped
4tbsp butter
Salt and black pepper
800g pumpkin, peeled and grated
Good pinch grated nutmeg
350g tagliatelle
150ml thick cream or crème fraîche
4tbsp grated Parmesan cheese
Few sprigs of parsley
Little olive oil

Method

1. Gently cook the shallots in the butter with a sprinkling of salt until beginning to soften. Add the pumpkin along with 4-5tbsp water, pepper and nutmeg. Cover and cook gently for 10-15 minutes, stirring occasionally, until tender.

2. Meanwhile, cook the pasta as directed on the packet in a large pan of salted water, stirring briefly as it comes back to the boil.

3. When the pumpkin is very tender stir in the cream and three-quarters of the cheese. Chop half the parsley and add to the sauce. Stir well and season to taste.

4. Drain the pasta lightly and toss in a little oil and seasoning. Transfer to a heated serving dish and pour the sauce over. Sprinkle with the remaining cheese and parsley before serving.