I used two medium squashes to make the puree, the recipe calls for butternut squash, but says any pumpkin or squash can be used. I cut the squashes into halves, removed the seeds and surrounding seed flesh then put the halves cut side down on the tray and baked them for
35-40 Min's until the flesh was soft. I then let them cool enough to handle and scooped the flesh out , put it in a blender and pureed it until thick and smooth. I made enough to make the curd and have some to make a pumpkin pie as well.
The finished Puree
The bottled Pumpkin and Ginger Curd
( it looks a bit like 'piccalilli' doesn't it ? )
I didn't like the texture of the curd, it has a curdled look, but it could be that you have to add the zest of a whole lemon and a whole orange and I may not have grated it finely enough, so maybe that's what has caused the texture.
However, I thought I had better taste and test it before posting details of it, and I have to say it is lovely. I added it to some plain yogurt and the ginger and the citrus flavours went really well with it.
When mixed with the yogurt it took on a custard colour, Mmmmm
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Small chillies which are very hot, that I grew lot's of and I'm now drying them. They are very small that's a small saucer they are on, just to give you an idea of the size.
Chillies (Pyramid) hot little devils !
This photo is of the Delphinium in my garden it has amazingly decided to grow and flower again after I had cut it right back to the ground a month or so ago, it's a lot smaller than it was earlier in the year, but still a welcome sight. It just shows how mild the weather is at the moment.
Delphinium defying the weather.
