9 ways to use up leftover pumpkin
There’s more to pumpkins than spooky Halloween decorations, and the statistics on pumpkin food waste are frightening: according to charity Hubbub, 18,000 tonnes of edible pumpkin ends up in the bin each year – that’s the same weight as 1,500 double decker buses.
Instead of wasting these wonderful winter vegetables, re-use them in these sweet or savoury recipes – we’ve pulled together our favourite nine recipes for you to try.
This roast pumpkin recipe with toasted hazelnuts, blue cheese, fresh thyme and red chilli, makes a great starter.
This moist, moreish loaf is a lovely autumnal teatime treat. It’s also a great way to sneak more fruit and veg into your children’s diets!
This vegetarian pie recipe has sweet, soft pumpkin, salty feta and the crunch of filo pastry.
This rich and cream pumpkin curry recipe is a perfect winter warmer. If you can’t find pumpkin you can use butternut squash instead.
Diana Henry’s Mexican chicken recipe is marinated with fresh thyme, oregano, cumin and allspice before being roasted with pumpkin and served with a pumpkin seed pesto.
This iron bark pumpkin, rosemary and pumpkin seed focaccia from Sally Clarke’s cookbook is the ultimate autumn comfort food recipe.
Michel Roux Jr’s savoury crumble recipe is made with pumpkin, swede and butternut squash.
A sophisticated soup for autumn that turns pumpkin into a grown-up treat at Halloween. This works well with any variety of squash that is in season
A brilliant recipe for halloween or a tasty way to use up seasonal pumpkin, give this autumnal scone recipe a go. Make sure to serve with plenty of butter!
Visit Love Food Hate Waste for more ways to reduce your food wastage.