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The combination of pumpkin and warm spices in this dish are so comforting, like a big hug, and this dish feels so nourishing which is perfect for this time of year as the days start to get a wee bit cooler and shorter. For this recipe I used a ‘Blue Prince’ pumpkin grown at Craigie’s Farm, but you can use any edible pumpkin variety, you could even substitute pumpkin for some of the beautiful squashes from Craigie’s Farm instead. If you are feeding a crowd, or want some extra to pop in the fridge for the next day, or stock up your freezer with a tasty, healthy meal for a later date, just double the recipe. It’s vegan and gluten free too!
Thanks to Liz at Litty’s Larder for creating and sharing this recipe with us. Check out her Instagram @littyslarder
Our fantastic farm shop features the best of Scotland's Larder. Pick up gifts, farm toys, books and cards too!
Our cafe serves breakfast, lunch, coffee, tea and plenty of delicious home bakes using as much local produce as possible.
Visit our animals, play on the swings, take a tractor and trailer ride, become a nature detective and pick your own fruit!
Pigs, piglets, chickens, horses, sheep, pygmy goats, we've plenty of animals for you to meet!
Why not pick something up for tea from our award winning butchery. High quality fresh meat from local suppliers.
Pick Your Own at Craigie's is big business! Families come back year after year to enjoy the fruits of our labour.