Dark green, pale green, gray, orange, yellow, white, red, knobbly, smooth, ridged, small, enormous, round, oblong or ovoid. Ah yes, you know it is autumn when pumpkins start appearing at your local supermarket in all shapes and sizes. They are so versatile in cooking and yet I know few Britons who have even tasted it.
This year I made a new discovery in the vegetable department. One word. Kabocha. The flesh is a deep yellow and the texture so smooth. A little bit of salt, some butter and a generous dash of sugar and I'm in seventh heaven. No wait, that's not right. I'll more likely be locked away with my golden treasure in my corner of the house, purposefully savouring each spoonful. Total bliss.
Back to the recipe. This is just one of the many ways to prepare pumpkin. Share this simple and wholesome meal with friends and family. Who said healthy food doesn't taste good?