pumpkinsOur pumpkins are from Foot’s Farm in Chidham – picked up in bulk by Sam this week and selling fast already. Come by with your kids and pick a perfect pumpkin – ideal for Halloween which will be celebrated in style at Stansted this year.

Pumpkins are great for carving – but don’t forget that as a member of the squash family, you can enjoy eating the pumpkin as well – although I would avoid the larger varieties that are grown for size and not flavour.  We have a range of different eating squashes to try out – delicious roasted or made into soups and veggie stews. A classic Italian recipe combines squash and sage with pasta, although they also go well with rosemary or marjoram. Here’s a suggested recipe for pasta with squash and sage

Approx 750g squash, peeled, deseeded and cut into 2-3cm cubes
4-6 fat garlic cloves, skin on, lightly squashed
Salt and freshly ground black pepper
4 tbsp rapeseed or olive oil
75g walnuts, very roughly chopped (optional)
250g pappardelle (or other pasta)
50g unsalted butter
15-20 sage leaves, cut into ribbons
Finely grated parmesan or hard goat’s cheese, to serve

Toss the squash, garlic, some salt and pepper and some oil in a roasting tin and put into a perheated oven at 190C and roast for 45 minutes shaking occassionally. Add the walnuts in the last 10 minutes but don’t burn them. The squash should be caramelizing and soft.

Meanwhile cook the pasta and drain.  Heat the butter gently in a frying pan until foaming and add the sage, cooking over a low heat for 3 minutes. Toss everything into the pasta, season to taste and add the parmesan.