How to make divine cheesy pumpkin scones
Got pumpkin leftover from Halloween? Or some beautiful seasonal squash? Make these gorgeous morsels - plus I've loads of extra ideas for using one of my fave winter vegetables.
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As a child growing up in Australia in the 1970s, Halloween didn’t figure in my life at all. Admittedly, October 31st is my birthday, so there were other sweet celebrations to make me dizzy on that date. But Halloween meant nothing to anyone I knew, beyond tales in storybooks; carving devilish toothy faces out of pumpkins would have seemed very odd indeed back then.
That said, I do have fond pumpkin-related childhood memories. These involve my grandmother, who used to roast smiles of pumpkin, with elephant-coloured skins, for Sunday lunch.
I wish that past me had fully appreciated how keenly future me would want to know how she achieved those almost-but-not-quite-burnt edges on her roast pumpkin wedges. They left behind acutely delicious scorched sticky bits in the bottom of the roasting tray that tasted like Vegemite got together with treacle. The smell of her roast dinner seized us as we walked through her front door like an unexpected hug. Honestly, the memory of it still makes me salivate.