From pasta pies to caramel bars: Yotam Ottolenghi’s pumpkin recipes

This year’s pumpkin blowout features a kabocha pasta pie, a spicy roast pumpkin with tahini sauce and a rich take on millionaire’s shortbread

It’s a week past Halloween and nearly three until Thanksgiving, which means it’s pumpkin time! Cinderella may not be pulling up in a carriage at either celebration this year, but don’t let that stop you having a ball. There are so many varieties to get to know. Kabocha, with its creamy, nutty flesh, is my current favourite, but I also have a soft spot for the small, dark orange potimarron, which has a rich, roast chestnut flavour. The main difference between pumpkin and squash is the texture of the flesh, with pumpkin tending to be more fibrous. So long as you avoid those large, watery Halloween pumpkins, however, they can essentially be used interchangeably.

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