Foodie Friday: Ghosts, Ghouls and Guts
With Pumpkin season upon us we thought it was time to brush off some delicious pumpkin recipes. So that once the excitement of the pumpkin carving is over we can make use of those tasty guts…
The Hangry Momma has this blog for you to look at how you can use those pumpkin seeds and pumpkin left overs to make yummy and nutritious food suitable for all the family even the ghouls…
Enjoy – for more Halloween Recipes please follow @the_hangrymomma on Insta.
Roast the seeds
These taste great as a snack, chucked into overnight oats or to make up part of a trail mix.
The faffy bit is cleaning the seeds as you need to make sure all the stringy goup is off, I tried this last year and by trial and error I found if you leave all the guts in water – the seeds rise to the top which is then easier to then clean.
Once you have your seeds cleaned, pop them in boiling water then simmer for 10 mins. Dry them off with kitchen towel then pop on a roasting tin. Drizzle with olive oil and some fine sea salt. Then roast for around 10/15mins on 220c. In an airtight container these can last for a month.
Pumpkin Mac and Cheese
You can make this with the guts (minus the seeds) by boiling and creating a puree which you can use as part of your usual Mac recipes or if you have a whole pumpkin left from your PYO session – you can roast the whole pumpkin (smaller ones you can cut in half and roast or larger ones, chop up like butternut squash and cook in chunks) then mash. The roasted method is next level yummy but if you only have the guts and scrapings the boiling method still makes super yummy Mac and Cheese.
If it’s for all the family, stick with cheddar – but if you fancy something a bit extra special, chuck in some Worcester Blue cheese. Naughty but nom!
The easiest way to use up your pumpkin innards is in soup, great for a warming lunch and easy to batch cook/freeze for those busy weekday lunches.
Depending on how big/how many pumpkins you have – you may need to bulk the recipe with butternut squash or carrots. Both are yummy and add that beautiful orange glow!
My fool proof recipe is:
- As much pumpkin as you have (hopefully around a bowl full)
- One small butternut squash or 3 large carrots
- 1 onion
- Chicken or Vegetable stock – 2cups
- Pinch of salt and pepper to taste
- 1 tsp Cinnamon
- ¼ tsp nutmeg
- 1 can of evaporated milk
- ¼ sour cream (optional)
- In a saucepan with a little oil, fry your onions. Once soft add the pumpkin and other vegetables. Allow to soften.
- Add the stock and seasoning (if your not into cinnamon and nutmeg, curry powder works well to)
- Add the evaporated milk and simmer on the heat until the vegetables are soft. Add salt and lots of pepper to taste. Add more water if the soup looks too thick.
- Blend or leave chunky depending upon preference.
- Serves 4. You can stir in some sour cream or maybe a dash of cinnamon to serve but its yummy without.