A delicious dish to welcome the colder months. Using nutritious kale and the richness of Potimarron pumpkin, it makes an attractive centre piece for a vegetarian dinner.
This is the best pumpkin to use for cooking or baking, which is sometimes called Red Kuri. It has a lovely deep orange-red colour with deep yellow flesh. You can eat the skin, and it has a lovely rich flavour and creamy texture when cooked.
The big pale orange pumpkins that are in the supermarkets at Halloween are only suitable for carving. Though you can cook them but they are very watery and bland.
Also delicious when peeled, deseeded and cooked like a turnip, then mashed, seasoned with salt, pepper and butter, or olive oil.
– 1 Potimarron pumpkin
– 380g bag of kale
– 2 cloves garlic
– extra virgin olive oil
– 400g tin of butter beans (or 350g of fresh cooked butter beans)
– 100g feta cheese
– 200ml fresh cream
– 100g grated vegetarian cheddar cheese
– 50g wholemeal bread crumbs
– 6 sage leaves
– sea salt and black pepper
1. Oven Gas 6, 200C, 400F.
2. Remove the thick stems from the kale and wash well. Place in a pot, with a lid, with a small amount of water and a small pinch of salt and allow to soften. Drain the kale in a colander. Set aside.
3. Wash and cut the pumpkin into quarters and remove the seeds. Slice thinly into ½cm slices. Rinse and drain the beans.
4. Use a 25cm x 18cm oven dish at least 5cm deep. Layer ½ the sliced pumpkin in the dish lightly seasoning as you go. Place the cooked kale on top of the pumpkin and crumble the feta cheese on top.
5. Lay the butter beans on top of the kale and feta. Lay the remaining sliced pumpkin on top lightly seasoning as you go. Press down with your hands.
6. Pour the cream over, helping it to travel down through the layers. Cover with some tin foil and place on the top shelf of the preheated oven for 30 minutes or until the pumpkin is soft. Remove the foil and sprinkle with the grated cheddar cheese.
7. Finely chop the sage and mix with the breadcrumbs. Sprinkle on top of dish. Place back into the oven for a further 15 minutes until the dish is golden brown and cooked through.
8. Allow to rest out of the oven for 5/10 minutes before serving.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com