PUMPKINS
STAR OF THE SEASON
“Pumpkins and squash, in all their glorious nobblycurved shapes and sizes, are the edible emblem of autumn, their wonderful colours a sign of great-tasting things to come. They take their time growing during the hot summer months, becoming sweet and nutty by harvest time. Best of all, pumpkins can take on all sorts of flavours and they shine in these simple but special recipes.” JEN BEDLOE, ACTING FOOD EDITOR
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS KATE WHITAKER STYLING VICTORIA ELDRIDGE
what’s good now.
WHAT TO LOOK FOR …
• The skin should be unblemished and a good pumpkin should feel heavy for its size. If the flesh near the stem or on the underside gives at all when you press it, it’s probably past its best. Smaller pumpkins offer more bang for your buck in terms of flavour (and have fewer large seeds). Look out for (below, from left) green-skinned kabocha, the classic elongated butternut squash, dinky carnival, bright orange onion squash, knobbly queensland blue and hefty crown prince (the orange ones are the stars of Halloween).