Peanut pumpkin goodness

Last weekend my sister-in-law gave me this amazing Brode D'Galeux Eysines or peanut pumpkin. I had no idea what to do with it but a quick google search found this recipe for French Heirloom Pumpkin Soup so I made a huge pot full which was delicious.

That used up half the pumpkin! Since then Puggle has been eating lots of pumpkin mash, we are having roast pumpkin with tonight's dinner and this morning I made these yummy pumpkin and cheese scones (recipe below). Now I just have to decide what to make with the last quarter of the pumpkin. Any suggestions for yummy pumpkin recipes?

Pumpkin and Cheese Scones

(Addapted from "Women's Weekly fresh food for Babies and Toddlers")

250g Pumpkin, chopped coarsely

2 1/2 cups (375g) self-raising flour

1 tablespoon caster sugar

50g butter

1/4 cup (30g) grated cheddar cheese

1/4 cup (20g) grated parmesan cheese

1/2 cup (125ml) milk (approx)

grated parmesan to top scones

1. Preheat oven to hot. Grease deep square cake pan

2. Steam pumpkin until tender, mash in a bowl and leave to cool 10 mins

3. Place flour and sugar in a bowl, rub in butter. Stir in cheeses and pumpkin. Make a well in centre of mixture and add enough milk to make a soft sticky dough. Turn onto floured surface and need lightly until smooth.

4. Press dough out to about 2cm thick and cut dough into rounds using scone cutter. Place side by side (just touching) on prepared pan. Sprinkle on extra parmesan and bake uncovered in a hot oven for 10-15 mins.

Yummy served warm with a little butter.