I was lucky to work as a chef for eight years in Australia where I found pumpkin to be used far more frequently in dishes than in the United States. Aussies just love it and serve it indiscriminately year-round. In this country, we can’t seem to get beyond using pumpkins in just pies and soups. In this column, I’ll show you how the Australians use pumpkin in a variety of dishes that just may broaden how you view this popular orange gourd.
First of all, when shopping for pumpkins, look for ones that are heavy for their size and blemish-free. Pumpkins can be stored for up to a month at room temperature and up to three months in the refrigerator.
The first dish I’ve created is a warm-weather salad of roasted pumpkin, enhanced by feta and toasted walnuts. Pumpkin Ravioli with Brown Sage Butter speaks to fall, and for cooler months, the pumpkin risotto can’t be beat. For dessert at the inn, we serve a pumpkin financier cake topped with cooling ice cream or fresh whipped cream. There you have it: several more ways to easily incorporate pumpkins into your cooking repertoire.
Caramelized Pumpkin Salad with Toasted Walnuts and Feta
Pumpkin Ravioli with Brown Sage Butter
Pumpkin Financier Cake with Cranberry Sauce
Andrew Evans is the chef/owner of the Inn at Easton.
