From skin to seed: how to use your whole pumpkin this Halloween
So, you've rescued a pumpkin… now what should you do with it?
First of all, let us answer a frequently-asked question: ‘what's the difference between a pumpkin and squash?’ Put simply, a pumpkin is a type of squash. It's an orange-coloured cousin of the butternut squash - they're both part of the squash family, and even though they taste a little different, you can easily mix and match the two in curries, stews and soups.
Pumpkins are a seriously versatile veg, but it can be a daunting ingredient to work with. Beyond Halloween decorations, there are loads of sweet and savoury dishes you can try, pitch-perfect for any autumnal day. So, here's our no-fuss guide for a low-waste Halloween season, and everything you need to know about using every last bit of your gourd.
1. HOW TO ROAST A PUMPKIN?
Roasting is arguably the quickest and easiest method of prepping any vegetable other than eating it raw, and it's a perfect autumn-warmer.
Start by cutting the pumpkin in half lengthwise, and scooping out the seeds to use later. Using a sharp knife, slice the pumpkin into wedges and spread these across a baking tray. Drizzle the slices with olive oil, rubbing on both sides. Preheat your oven to 200C/180C fan/gas mark 6, and sprinkle over some salt and spices (we love adding thyme and nutmeg). Roast for about 20 minutes, depending on the thickness of the wedges, and enjoy.
2. WHAT TO DO WITH PUMPKIN SEEDS?
They're perfect for snacking on, adding to granola, simply tossed into a salad or sprinkled over a soup. After separating the seeds from the stringy parts (make sure you don't throw those away, you can use them too!) and rinsing them off, spread them across a large baking tray with a generous coat of olive or coconut oil. Roast for about 10 minutes in a preheated oven at 180C/160C fan/gas mark 4 until golden brown.
Store in a jar and you are good to go.
3. DO YOU NEED TO PEEL A PUMPKIN?
It’s not only the inside that counts. There's no need to peel your pumpkin, as the skin is perfectly edible when cooked properly. A great way to avoid waste and make your life easier when preparing pumpkin is to simply skip the peeling stage. Massage with plenty of olive oil, season to taste and serve it at your next Sunday roast.
If you're feeling creative, you can peel your pumpkin and turn the skin into crisps. With the oven at 200C/180C fan/gas mark 6, sprinkle with salt, drizzle with a little extra virgin olive oil and bake on the top rack for 25-35 minutes, until crisp. Enjoy.
4. CAN YOU USE ITS STRINGY PARTS?
Don’t be scared of the guts - there's a zero-waste solution for the stringy parts of your pumpkin, too. After separating the seeds, you can use the guts in a soup base, for making bread or even in mulled wine - how's that for a seasonal touch?
5. WHAT TO DO WITH YOUR LEFTOVER JACK O’LANTERN?
We're all working to do good for our planet, so nobody wants their pumpkin going to waste after carving. It might not be safe to eat your pumpkin after leaving it out in the open over Halloween, so while you're carving with family and friends, make sure you use up or freeze all the flesh and the guts for the future. Then you can bin your Jack O’Lantern in your food waste bin ready to be composted (or you could compost it at home).
Have you got any other suggestions for making the most of a pumpkin? Let us know your favourite tips, tricks and recipes, and remember: squashing pumpkin waste is the real treat this Halloween.
