In New Zealand, pumpkins. In Ireland, squash. Roasted Butternut Squash with Chickpeas and Cumin


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. mbf says:

    I’ve gotten some really nice pumpkins in Galway on accasion. You can usually get them around hallowe’en, naturally, but often they’ll have them for up to a month either side. I normally get them in the Galway market and they are tasty. Mostly it’s the bright-orange jack-o-lanterns, but sometimes they’ll have other varieties available.I normally turn them into pumpkin curry with plenty of cinnamon.Butternut squash is a close substitute, but isn’t quite as sweet and doesn’t disintegrate as much when cooked in a sauce. I often use it instead when a recipe calls for pumpkin.

  2. Caroline says:

    Pumpkin curry sounds yummy. I’m just reading Nigel Slater’s The Kitchen Diaries – a blog in book form! – and on March 30 he gives a recipe for a vegetable curry which includes both pumpkin (or squash) and sweet potatoes, which I can find very easily here in Dublin. I think I’m going to have do some more recipe experimentation!

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