Today I butchered a pumpkin and worked with it. I made classic pie, baked pumpkin, a paste that is put in coffee and, because we also had fresh pork, a pork dish with a twist. Let’s take them one at a time.
The classic pie. I used the dough from the mini pies, I spread it very thin, I grated the pumpkin, I put 4 spoons of sugar, a spoon of cinnamon, a pinch of nutmeg, 25 minutes in the oven, at 200 degrees Celsius, it came out a treat, a pie pan with only 5 tablespoons of sugar.
Paste for coffee and cappuccino. I baked the pumpkin in the oven, the sweeter part, in the middle, where the seeds are. I blended it well with a tablespoon of honey, a teaspoon of cinnamon, a pinch of nutmeg, a small pinch of salt and a tablespoon of coconut butter. I will use it in coffee, it gives a good flavor. It lasts in the fridge for 3-4 days, but I had a lot of it, so I also put it in ice cubes and froze it.
I also kept some pieces of baked pumpkin and brushed them with honey.
Pork dish. I had fat from the pig’s back, leg and sausage. I cut a julienne onion, a few pieces of pumpkin. I heated the saucepan, melted the pieces of fat, then put the onion and the pumpkin, and after a minute, the rest of the meat and sausage. I turned the heat to low and put the lid on. I seasoned with salt, paprika, thyme and garlic.
