Peel it and chop it up. This is easier said than done. Pumpkin's dense texture means a good knife and a steady hand are essential. One slip and you'll lose a finger. The following recipe means the peril is worth risking. Pumpkin with spinach, corn and fresh basil. I am fond of the vegetable known in some parts of the world as being food fit only for pigs. ( Only ? The pig is one of the noblest creatures, if your moral universe extends to an animal pecking order. Orwell was right, but he got the order wrong. Squealer should have been a snake.) I like pumpkin’s sweet, mellow flavour when it is baked or sautéed, especially when eaten with contrasting flavours or textures. I’m not so fond of it when mashed together with potato, a common childhood side ('golden potato') and one which, it seemed to me, masked the assets of both vegetables. Having arduously made small cubes of a one-kilogram pumpkin, don't put away the knife. First, chop two onions and then cut six
Recipes and ruminations from a small house in a big city.