Michelle Darmody: Pumpkins are smashing to bake with
Pumpkin tarts with basil
Pumpkins are just starting to appear on shop shelves. They are quite versatile and can be used in lots of baking recipes. They are comparable to carrots so can be used in similar types of cakes and sweet loafs that create a rich dense crumb. If you have difficulty locating pumpkins you can substitute butternut squash in both the loaf and tart recipes included here.
The tart recipe calls for roasted cubes of pumpkin. For this, choose a pumpkin that feels heavy for its size as it will have more flesh. Quarter it and peel each quarter; scrape the seeds into a colander, then cut the flesh into cubes. You can weigh your pumpkin at this stage and toss the cubes you want for the tart in some olive oil and seasoning and roast until just soft. If you have extra pieces, you can add some spices and a drizzle of honey and roast them for a little longer, then toss them through a salad, or add them to a pasta dish.
