Although technically not celebrated in this country, it’s true that turkey day has gained some popularity in recent years even on this side of the pond. Perhaps partly due to our fascination with all things American and partly out of jealousy for those two whole days extra holiday that they get stateside. We could really do with a bank holiday in the autumn months!
I don’t doubt that part of it is to do with the dreaded (or anticipated?) Black Friday sales, an American import I’m particularly grateful for this year as we’ve recently received keys to our new place. We don’t have a washing machine or a hoover, so the discounts will come in handy, even if it means stepping off the high ground and begrudgingly taking part in the frenzy this year (albeit online).
There’s also been an uprise in the fascination for all things pumpkin – spiced lattes made a comeback around halloween this year and I’ve also seen recipes for soups and pies floating about. So while few over here will want to go the whole hog and have turkey in November (the brits save that for Christmas day), pumpkins are a different matter. Here are a few of my favourite ways to use up the popular squash and I should mention too that all of these would work equally well with the Butternut, Harlequin and Kaboucha varieties too.
Roasted Pumpkin with Kale, Burrata and Sumac
You will need:
750g pumpkin, cut into cubes
2 tbsp olive oil, plus a little extra
1 tbsp sesame seeds
1 tsp sumac
1/2 tsp chilli flakes
150g kale, roughly chopped
1 small bunch mint, leaves picked and torn
1. Preheat the oven to 200C/400F/Gas Mark 6. Place the cubes of pumpkin onto a large oven tray and drizzle liberally with oil. Sprinkle over the sesame seeds, sumac and chilli flakes and season generously with sea salt and black pepper. Use your hands to mix everything together to coat the pumpkin cubes evenly with all the ingredients.
2. Place the pumpkin in the oven and roast for 25-30 mins, until golden and cooked through. Meanwhile, blanch or steam the kale until just tender. Drain completely and pat dry, then drizzle with a tsp of olive oil and toss to coat.
3. Add the pumpkin to the oven tray for the final 10 minutes of cooking, just to allow it to crisp up a little. To serve, transfer the pumpkin and kale to a plate and tear or spoon over bits of the burrata (depending on how soft). Drizzle with a little extra olive oil, scatter with the mint and serve immediately.