Versatile vegetable, slice into segments or cube, steam and serve with butter, roast and serve, or puree roasted pumpkin on which to plate up your food, boil with potatoes, onion and cabbage to make a mixed side, sprinkle salt on boiled or steamed pumpkin with a savoury white sauce, add to a veggie bake or make fritters for a side dish, or for dessert with cinnamon.
Recipe for pumpkin fritters
Leftover cooked pumpkin can also be used - this recipe is for 2 cups, adjust where needed, go with your instinct it is really that easy - 2 cups cooked pumpkin, 1 egg, 2t baking powder, pinch of salt, 4T cake flour or just sufficient to thicken the batter.
Mix together, egg last. Adjust flour if necessary, the batter must not be very runny, quite thick but still wet, not too stiff. Melt lard in a pan or pour a layer of oil in the pan. Drip tablespoonsful of the batter into the hot pan, fry on both sides until light brown.
Serve with cinnamon sugar and slices of lemon, or salty caramel sauce.