Pumpkin Or Squash Rosti Recipes

PUMPKIN OR SQUASH ROSTI

Steps:

• Cut the peeled pumpkin or squash sections into equal pieces about 5 or 6 cm in size and par-boil in lightly-salted water for about 8 minutes. Drain the pumpkin then cool under cold running water until cold.
• Coarsely grate the pumpkin into a mixing bowl then add the oregano and season to taste. Mix gently (do not over mix or the pumpkin will not bind) then divide the mixture into 4 equal portions and form into round cake or patty shapes.
• Heat the oil in a cast iron skillet then add the pumpkin cakes, pressing them down with the back of a spoon or a wooden spatula. After about 2 minutes carefully turn them over and cook for a further 2 minutes, or until they are nicely golden brown.

HOW TO COOK A PUMPKIN OR SQUASH

Steps:

• THE EASY WAY: Wash outside of fruit, cut in half, scrape out seeds (save for roasting into snacks) and that stringy stuff, place halves face down on a cookie sheet.
• Bake at 300 (or so) until "meat" is tender; discard shells/skin.
• Use meat as called for in pie or cake recipe.
• OR mash or blend meat until very smooth (add a bit of water), heat in a soup pot, and then ladle into clean HOT jars, seal with canning lids, and process in hot water bath or pressure cooker. Label & use for pie filling or cake recipes.
• THE HARD WAY: Cut fruit into spears, remove seeds & stringy fibers, then using a paring knife or peeler, remove skins. Cut into large chunks and cook down in a soup pot to make pie filling or roast with other autumn vegetables (balsamic vinegar & sea salt make a nice marinade!).