This dish not only looks fantastic, but tastes amazing – the sage and pumpkin flavours work so well together. They contain potassium and vitamin A, and the seeds are really nutritious. This is also a great recipe to use up all the scooped out flesh once you’ve made your Lanterns.
As regards medicinal properties – apparently pumpkins were once used for removing freckles and curing snake bites! How scary is that for Halloween?!
4 baby pumpkins or one large one
1 tablespoon olive oil
Salt & ground black pepper
1 teaspoon fresh nutmeg, grated
4 portions risotto base
1 small bunch fresh sage
What you do with all this:
1. Preheat the oven to 350° F, 175° C, gas mark 4
2. Slice the top off each pumpkin and scoop out the seeds.
3. Carefully scoop out the flesh and cut into 1cm cubes.
4. Place the pumpkin flesh into an oven-proof dish, drizzle with olive oil, and season with salt, pepper and nutmeg. Roast for approximately 20 minutes or until soft.
5. Turn the scooped out pumpkins upside down onto a baking tray, with their lids, and roast them in the oven as well.
6. Meanwhile, make the risotto base, using the recipe in this book.
7. A few minutes before the risotto is finished, remove the roasted pumpkin flesh from the oven and add to the risotto, together with any roasting juices.
8. Finely chop the sage and add half of it to the risotto
9. Season to taste.
10. Remove the pumpkin shells carefully from the oven (they will be hot), place one on each plate, and fill with the risotto, overfill onto the plate for added effect.
11. Place a “lid” on each pumpkin and “garnish” the plate with remainder of the chopped sage.
There are many more great recipes like this in The Harcombe Diet Recipe Book