What to do with left over Halloween pumpkin

Ever wondered what to do with your pumpkins after Halloween? Look no further with these two amazing recipes!

Katie McNeill
26th October 2021
Image by S. Hermann & F. Richter from Pixabay
Food waste is a prominent topic in today's environmentally aware society. Throwing away your left-over pumpkin after Halloween fun can be a pain. However, a roasted pumpkin soup isn’t the only answer! Why not try a roasted pumpkin and goats cheese salad with walnuts and a sweet balsamic dressing, or an autumnal pumpkin risotto?

Roasted Pumpkin and Goats Cheese Salad  

Ingredients -

 - Salad leaves - Pumpkin- Goats cheese- Walnuts - Sea Salt - Black Pepper- Extra virgin olive oil - Fresh thyme - Balsamic vinegar - Lime juice

Method

  1. Pick your base of leaves - leafy green spinach worked for me!

2. Skin the pumpkin and cut it into cubes

3. Place pumpkin on a tray and cover in salt, pepper, thyme and olive oil 

4. Roast in the oven at 200 until your perfect level of crispiness

5. Take tray out of the oven and allow pumpkin to cool

6. Make a bed of leaves and place pumpkin, goats cheese, walnuts and cranberries over the leaves 

7. Add the salad dressing which is made from equal parts of balsamic and extra virgin olive oil with a small squeeze of lime juice - and don't forget to sprinkle with salt and pepper 

Pumpkin risotto 

- 350g of Pumpkin/squash - 1 onion (small/med) - 1 clove garlic - 1 tablespoon olive oil - 1 tablespoon butter 12g - 1 ½ cups arborio rice 300g• 3 cups light stock 720ml (vegetable or chicken both work) - ¾ cup freshly grated parmesan (25g approx) - 1 pinch nutmeg - 1 pinch pepper

Method

1. Peel and de-seed the pumpkin and cut into a relatively small dice. Peel and dice the onion and garlic.

2. Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown 

3. Add the garlic and pumpkin and cook a on a low heat until brown.

4. Deglaze the pan with a dry white wine and stir.

5. Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need to be stirred much to start, but more towards the end.

6. Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve with a few shavings of parmesan and freshly cracked black pepper.

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