TikTok user shares hack for pumpkin carving
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Pumpkins spend October 31 in the limelight, but once Halloween celebrations have drawn to a close, many find themselves in the bin. However, there are ways you can reduce food waste by using your Halloween display to create some delicious meals.
While the traditional pumpkin soup and dessert pies may seem overdone, there are some other, more exciting ways you can incorporate the seasonal vegetable into your diet.
And what better time to start than for breakfast the day after Halloween?
Due to a spine-chilling prediction that 14.5 million Halloween pumpkins are destined for people’s bins this year, “rescued” vegetable delivery service Oddbox has launched its ‘Save our Squash’ helpline.
As part of this, Oddbox has shared three delicious and rather simple breakfast recipes which you can enjoy on November 1.
Pumpkin Spice Latte with Maple Whip Cream
A seasonal favourite, the pumpkin spice latte has become a global phenomenon in the autumn months.
This recipe provides a zero-waste twist on the coffeehouse beverage.
The pumpkin flesh and skin is turned into a creamy puree and the pumpkin strings and seeds into delicious crispy cinnamon toppings.
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: one hour
- Serves two
Ingredients:
For the pumpkin latte:
- 100 g pumpkin
- Half a teaspoon of cinnamon
- A third of a teaspoon of tsp ginger
- A third of a teaspoon of tsp nutmeg
- 100ml espresso or strong coffee
- 300ml milk of choice
- For the maple cream:
- 300 ml whipping cream
- Two tablespoons of maple syrup
- For the pumpkin seeds:
- Half a teaspoon of cinnamon
- One teaspoon of vegetable oil
Method:
To make the pumpkin puree:
- Preheat the oven to 180 C/ 160 fan/ gas mark four.
- Cut the pumpkin in half.
- Use a spoon and scoop all of the pumpkin strings and seeds out.
- Set the seeds aside for the roasted pumpkin seeds.
- Next, cut the pumpkin halves into pieces, and place in a large shallow baking dish.
- Then, fill up the baking dish with about 1cm of water.
- At this point, pop the pumpkins into your preheated oven and cook for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin soft and lightly charred.
- Once done, place the pumpkin into a food processor. Blend until you have smooth pumpkin puree.
To make the roasted pumpkin seeds:
- Separate the pumpkin strings and seeds by using your fingers to push the seeds out – do not discard the strings.
- Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for five minutes, then drain well.
- After this, place the seeds in a baking tray, along with the pumpkin strings. Drizzle with the vegetable oil, season with cinnamon and roast at 180 C/160 fan/ 4 gas mark, for five to eight minutes, until crispy.
- To make the maple whipped cream:
- In a mixing bowl, whisk the whipping cream until soft peaks.
- Add the maple syrup and whisk again for a few seconds, or until medium peaks.
To make the latte:
- Put 90g of pumpkin puree, spices, espresso, and milk in a saucepan.
- Bring to a boil and pour into heatproof glasses or mugs and spoon over the maple whipped cream.
- Sprinkle with the cinnamon pumpkin strings and seeds before serving.
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Spiced Pumpkin Porridge with Cinnamon Pumpkin Seeds
Spice up your morning bowl of oats with its seasonal, waste-free twist. Enjoy the delicious flavours of creamy grated pumpkin porridge topped with caramelised skin-on pumpkin wedges, and crispy cinnamon pumpkin seeds.
- Prep time: Five minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves two
Ingredients:
- 300g pumpkin
- For the porridge:
- 100g rolled oats
- One teaspoon mixed spice
- One teaspoon vanilla extract
- 300ml milk of choice
For the caramelised pumpkins:
- One tablespoon light muscovado sugar
- Half a teaspoon of allspice
- One tablespoon of butter or vegan butter
- For the pumpkin seeds:
- One teaspoon cinnamon
- One teaspoon vegetable oil
For the toppings:
- Two tablespoons of nut butter
- 20g pecans
- Two tablespoons maple syrup
Method:
- To make the caramelised pumpkin wedges: Cut 200g of the pumpkin into 1cm thick wedges with the skin on.
- Next, add the light brown sugar and allspice. Toss to coat.
- Melt the butter in a frying pan, add the sugar-spiced pumpkin wedges, and cook for about five minutes on each side, or until soft and slightly caramelised.
- Make the pumpkin porridge: Grate the 100g pumpkin left, and add to a saucepan with the rolled oats, mixed spice, vanilla and milk.
- Cook over a gentle heat, until warm and creamy.
- Make the roasted pumpkin seeds: Preheat the oven to 180 C/ 160 fan/ gas mark four.
- Separate the pumpkin strings and seeds by using your fingers to push the seeds out – do not discard the strings.
- Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for five minutes, then drain well.
- Place the seeds in a baking tray, along with the pumpkin strings. Drizzle with the vegetable oil, season with cinnamon and roast for five to eight minutes, until crispy.
- Top the creamy porridge with the caramelised pumpkin wedges, cinnamon pumpkin strings and seeds, a dollop of nut butter and a few pecans. Drizzle with maple syrup and serve.
Pumpkin Hummus Grilled Cheese
Turn your pumpkin into a creamy hummus and make a grilled cheese sandwich packed with autumnal flavours. The pumpkin hummus can be made in advance and the grilled cheese cooked in minutes when ready to eat.
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: One hour
- Serves two
Ingredients:
For the hummus:
- 300g pumpkin
- Half a can chickpeas (200g)
- One tablespoon of tahini
- Two garlic cloves, chopped
- Half a teaspoon of cinnamon
- Half a teaspoon of cumin
- One tablespoon of olive oil
- One tablespoon of water
- One tablespoon of lemon juice
- Salt and pepper
For the grilled cheese:
- Four slices sourdough bread
- 125g mozzarella slices or vegan cheese
- One tablespoon of chopped fresh sage
- 20g rocket
- Four tablespoons of butter or vegan butter
For the pumpkin seeds:
- One teaspoon vegetable oil
- One pinch salt
Method:
Make the pumpkin puree:
- Preheat the oven to 180 C/160 fan/ gas mark four.
- Cut the pumpkin in half, then use a spoon and scoop all of the pumpkin strings and seeds out.
- Set the seeds aside for the roasted pumpkin seeds.
- Cut 300g pumpkin into pieces, and place in a large shallow baking dish.
- Fill up the baking dish with about 1cm of water.
- Put the pumpkins into your preheated oven and cook for 45 minutes, or until the pumpkin flesh is tender, and the pumpkin skin soft and lightly charred.
- Place the pumpkin into a food processor. Blend until you have a smooth pumpkin puree.
Make the roasted pumpkin seeds:
- Place the reserved pumpkin seeds in a small saucepan, cover with a little water and bring to the boil.
- Simmer for five minutes, then drain well.
- Place the seeds in a baking tray, drizzle with the vegetable oil, season with salt and roast at 180 C/160 fan/ gas mark four, for five to eight minutes, until crispy.
Make the hummus:
- Add the pumpkin puree, chickpeas, tahini, garlic, cinnamon, cumin, olive oil, water, lemon juice to a food processor, and puree until the hummus is smooth. Season to taste with salt and pepper.
- Make the grilled cheese: Heat up a large frying pan over medium-high heat and add two tablespoons of butter to melt.
- Grill the bread slices, in the melted butter for a few minutes on each side, until lightly crispy and golden.
- Turn down the heat, and remove the slices of bread from the pan.
- On the inside of half of the slices of bread, evenly layer the mozzarella slices, pumpkin hummus, chopped sage, and rocket. Add the top pieces of bread.
- Melt two tablespoons of butter over medium heat, and place the sandwiches back in the pan, cover with a lid, or use a large baking tray, and cook until the cheese has melted and the bread is golden on each side, about three or four minutes.
- Cut in half and serve.
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