PUMPKINS PUMPKINS EVERYWHERE

We pride ourselves in the pumpkin, squash and gourd varieties available to visitors, so if you are an eager Halloween decorator, lover of an autumn display, or become the pumpkin queen in the kitchen, we’ve a variety perfect for you.

Munchkins / Jill Be Little - Goose Bumps / Knuckleheads - Snow Ball / Polar Bear - Casperita - Crown Prince Squash - Onion Squash - Harlequin Squash - Celebration Squash - Gem Squash - Butternut - Blaze

Credit: Modern Glam

Credit: Amber Thrane

Credit: Jojotastic

Credit: Toni Mogensen

Our Top Pumpkin Decorating Tips

Don’t be afraid to play with colour. We have a wide array of pumpkin varieties so why not try mixing shapes, colours and sizes to create contrast and interest. Pair pumpkins with other decorative accessories such as fairy lights, candles, leaves, books and flowers to create stunning displays for your home or event.

RE-USE YOUR PUMPKINS

Grow Your Own Pumpkins

Remove the pumpkin seeds from your Rogate Farm pumpkin and air dry them. Once dry, store them in a paper bag over winter. In May plant your seeds in a sunny patch of your garden and fertilise with compost. In October your pumpkins will be ready to harvest!

Create Nitrogen Rich Compost

Find a sunny spot outside and smash up your old your old pumpkin with a rolling pin, spade or wooden mallet. Cover it with leaves or soil and allow nature to do it’s work. In a few months you will have nitrogen rich compost you can use to enrich your soil and grow healthy plants, flowers and vegetables.

Make Delicious and Healthy Recipes

Pumpkin and pumpkin seeds are rich in vital vitamins and minerals that promote a healthy heart and immune system, reduce the risk of cancer and improve your digestive health. Why not try one of our recipes below and create something healthy and delicious?

ROASTED PUMPKIN SEEDS

Credit: Anna Glover for bbcgoodfood.com

INGREDIENTS

  • Fresh pumpkin seeds, scooped from the pumpkin

  • 2 tsp olive oil

METHOD

Preparation Time: 5 mins

Step 1
Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.

Step 2
Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

DID YOU KNOW?…

Pumpkin seeds are rich in many antioxidants, which protect your cells from disease-causing damage and reduce inflammation in your body.

PUMPKIN PIE

Credit: Good Food team for bbcgoodfood.com

INGREDIENTS

  • 750g pumpkin or butternut squash, peeled, deseeded and cut into chunks

  • 350g sweet shortcrust pastry

  • Plain flour, for dusting

  • 140g caster sugar

  • ½ tsp salt

  • ½ tsp fresh nutmeg, grated

  • 1 tsp cinnamon

  • 2 eggs, beaten

  • 25g butter, melted

  • 175ml milk

  • 1 tbsp icing sugar

METHOD

Preparation Time: 40 mins
Serves: 8

Step 1
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

Step 2
Preheat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

Step 3
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

Step 4
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

DID YOU KNOW?…

Pumpkins contain Vitamins C and E, which can help prevent processes that cause skin aging and protect against sun damage and dryness.

PUMPKIN SOUP

Credit: Barney Desmazery for bbcgoodfood.com

INGREDIENTS

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks

  • 700ml vegetable stock or chicken stock

  • 150ml double cream

    For the croutons

  • 2 tbsp olive oil

  • 4 slices wholemeal seeded bread, crusts removed

  • Handful pumpkin seeds

METHOD

Preparation Time: 20 mins
Serves: 6

Step 1
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

Step 2
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Step 3
Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Step 4
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.

Step 5
To make the croutons: cut 4 slices wholemeal seeded bread into small squares.

Step 6
Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.

Step 7
Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

Step 8
Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

DID YOU KNOW?…

Pumpkins contain Potassium, Calcium, and Magnesium, which can help regulate blood pressure and keep your heartbeat regular.

WARM SQUASH, RED ONION AND FETA SALAD

Credit: Gourmet Mum

INGREDIENTS

  • One butternut squash, 1kg, peeled & diced into 1 cm chunks

  • 2 tbsp olive oil

  • 1-2 red onions, sliced into wedges

  • 1 tsp dried sage

  • 1 large bag of salad, mixed leaves (e.g. watercress, rocket, spinach)

  • 200g feta cheese, cubed

  • 2 tbsp toasted pine nuts (optional)

  • Olive oil & balsamic vinegar for dressing

  • Salt & pepper to taste

METHOD

Preparation Time: 30 mins
Serves: 4

Step 1
Preheat the oven to 200 C / gas mark 6 / 180 fan. Toss the prepared butternut squash and the onion wedges in the olive oil.

Step 2
Place on a lightly oiled baking sheet in one even layer. Sprinkle with dried sage, season to taste and roast for around 20 minutes until tender. Remove from the oven and leave to cool.

Step 3
Arrange the salad leaves evenly over four plates. Evenly distribute the squash and onion over the leaves, followed by the feta cheese and the pine nuts if using. Drizzle with olive oil and balsamic vinegar (if you like) before serving.

SQUASH, SPINACH AND CHICKPEA RISOTTO

Credit: Gourmet Mum

INGREDIENTS

  • 150g brown rice

  • 1 vegetable stock cube

  • Around half a butternut squash, peeled cut into 1cm cubes

  • 2 tbsp olive oil (plus extra to serve)

  • 1 tsp dried sage

  • 1 clove garlic, crushed

  • 400g can chickpeas, drained & rinsed

  • 100g fresh baby spinach leaves

  • 1-2 tbsp houmous

  • Salt & pepper to taste

METHOD

Preparation Time: 30 mins
Serves: 2

Step 1
Pre-heat the oven to 200 C / gas mark 6 / 180 fan and line a roasting dish or baking tray with baking paper.

Step 2
Cook the brown rice according to the instructions on the packet adding the vegetable stock cube to the cooking water.

Step 3
Toss the peeled and cubed butternut squash in 1 tbsp of the olive oil. Tip onto the baking tray or roasting dish, sprinkle over the sage and roast for around 15-20 minutes until tender and golden.

Step 4
In a large saucepan, fry the crushed garlic with the remaining 1 tbsp olive oil. Add the drained chickpeas and fresh baby spinach leaves. Stir until the spinach is just wilted. Immediately add the rice and half the roast squash, along with the cooking juices from the roasted squash, to the pan. Stir until just combined and season to taste.

Step 5
Finally stir through enough houmous to give a delicious creamy finish. Serve immediately topped with the remaining roast squash and a drizzle of olive oil if you like.

PUMPKIN CAKE

INGREDIENTS

  • 250g all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon of ground allspice, ground ginger, ground nutmeg, and ground cloves

  • 240ml vegetable oil

  • 4 large eggs

  • 200g packed light or dark brown sugar

  • 100g granulated sugar

  • 1 can pumpkin puree

  • 1 and 1/2 teaspoons pure vanilla extract

    For the frosting

  • 226g full-fat cream cheese, softened to room temperature

  • 113g unsalted butter, softened to room temperature

  • 360g icing sugar

  • 1 teaspoon pure vanilla extract

  • Pinch of salt

METHOD

Preparation Time: 45 mins
Serves: 12

Step 1
Preheat the oven to 180 C / gas mark 4 / and grease a 23 x 33 cm baking pan.

Step 2
Whisk the flour, baking powder, baking soda, salt and ground spices (cinnamon, allspice, ginger, nutmeg and cloves) together in a large bowl. Set aside.

Step 3
Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Step 4
Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes place the cake in the refrigerator to speed things up.

Step 5
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Spread the frosting on the cooled cake.

Refrigerate for 30 minutes before serving.