Ya know, I’ve never been that fussed on pumpkin. I love butternut pumpkin in soup, but the usual big grey pumpkin leaves me cold. But there are 4 ways that I actually quite like it – which is good, cos it’s such a handy GAPS vegetable.
The other 3 are “Twice baked pumpkin”.
Cut your pumpkin into pieces, scrape out the seeds and place spaced out on a baking tray lined with baking paper. Bake for about an hour at 175C, till a knife goes through easily. Scrape the flesh away from the skin and put into a food processor with a little salt and some ghee. Process till smooth.
1. With feta (not GAPS friendly, or at least not till later stages):
Put 1/2 of the pumpkin into a baking dish. Sprinkle a generous layer of feta on top (1/2 to 1 block). Pour on the rest of the pumpkin. Grate some tasty cheddar cheese and mix with breadcrumbs or ground almonds. Sprinkle on top. Put back in the oven for about 15 minutes till the cheese is nicely browned.
2. With peanut butter
A chance comment from a client about putting peanut butter into pumpkin pie lead to this variation. When you add the ghee and salt to the food processor, also add a couple of large spoonfuls of peanut butter – preferably either Reilly’s or your own homemade. Zizz till smooth, pour into a baking dish and bake for about 15 mins. It’s amazing the difference this makes to the taste.
This version comes from Emma on the GAPS Australasia Support Group. She makes it with butternut squash and calls it Pumpkin Pie. Her version is a sweetish breakfast dish. Make the peanut butter version above but also beat in 6 eggs that have been whisked up in a separate bowl. Bake for 15 minutes or so till firm and lightly browned. Serve as a vegetable side dish. Or for breakfast or dessert, top with shredded coconut, ground up nuts or berries.
Versions 2 or 3 can be part of our GAPS Xmas Feast.