To help reduce pumpkin waste this year, experts at Ocado have collated delicious recipes and tips to try, that include every part of the versatile, flavour-filled fruit.
From a winter-warming porridge, crispy root vegetable sharers, a comfort-food gnocchi dish and a crowd-pleasing cake, try the four recipes below and reduce pumpkin waste:
Crispy Root Vegetables with Pumpkin Seeds and Parsley Dip
A colourful topping or a side that doubles as a post-dinner snack on the sofa. An extra idea for this sharer is to peel some of the pumpkin’s skin to crisp up in the oven, adding a crunchy extra to dunk in the dip.
Ingredients:
500ml vegetable oil
2 sweet potatoes
1 carrot, peeled
1 parsnip, peeled
2 beetroots, peeled
¾ tsp cinnamon
300ml crème fraiche
6 tbsp pumpkin seeds
3 tbsp parsley
Method:
1. Heat the oil for deep frying (around 165C). Use a vegetable peeler to shave the veg into long wafer-thin pieces, removing any excess moisture with kitchen paper.
2. Put a handful of slices in the oil for 2-3 minutes, until their colour deepens and they crisp up - they will get crispier as they cool, so be careful not to overcook. Remove and place onto kitchen paper.
3. Repeat until they are all cooked, then transfer into a dish and sprinkle over the salt and cinnamon. Mix carefully by hand.
4. To make the dip, finely chop the toasted seeds and parsley then blitz in a blender with the creme fraiche, seasoning to taste.
Pumpkin Spice Porridge
Food writer Esther Clark has devised this Pumpkin Spiced Porridge, a nourishing, veg-boosted treat for autumn that is sure to be a hit with the whole family.
Ingredients:
80g quick-cook oats or fine oatmeal
100g pumpkin purée
50ml milk (any type)
1 tbsp maple syrup
1 pinch of ground cinnamon (optional)
4 tsp extra thick double cream (optional)
Method:
Cook the oats in a small pan over the hob as per pack instructions.
Stir in the pumpkin purée and milk, then sweeten to taste with maple syrup and a little cinnamon.
Divide the porridge between 2 bowls and, working quickly, drizzle a spoonful of cream over each in at least three concentric circles.
Drag a cocktail stick or knife tip through from the centre a few times to create a spider’s web effect; serve immediately.
Pumpkin Gnocchi with Gorgonzola and Sage Butter
Use up any leftover pumpkin from lantern carving to make this filling, comforting recipe for the whole family.
Ingredients:
200g ricotta
1 (425g) tin pumpkin purée (or use fresh purée; swap for butternut squash if you prefer)
2 large egg yolks
2 tsp fine salt
2 tsp light brown sugar
¼ tsp freshly grated nutmeg
300g plain flour, plus extra for dusting
2 thyme sprigs (approx.), to decorate (optional)
200ml double cream
100g gorgonzola, chopped
30g parmesan, finely grated
100g cavolo nero, finely sliced
100g salted butter
20 sage leaves
50g chopped walnuts
Method:
1. Line 2 large baking trays with baking paper. Blitz the ricotta in a food processor for a few secs to loosen, then add the pumpkin purée, egg yolks, salt, sugar, nutmeg and a little black pepper. Add the flour and mix until it comes together as a dough.
2. Turn out onto a floured work surface; knead briefly. Divide into quarters, then roll into logs, flatten slightly and cut into ‘pillows’, placing them on one of the lined trays as you go. For ‘pumpkins’, roll into balls and indent the tops and sides with a toothpick. Create a ‘stalk’ by pressing a small sprig of thyme into the top of each pumpkin. Chill for 30 mins to firm up.
3. Cook the chilled gnocchi in a large pan of boiling salted water for 2-3 mins until they float to the surface (you may need to do this in batches). Wait for 30 secs to 1 min, so they’re just cooked through, then remove with a slotted spoon and place on the second lined baking tray. Set aside while you make the sauce.
4. Put the cream, gorgonzola and parmesan into a medium pan and warm gently over a low heat, whisking until combined. Stir the cavolo nero into the sauce until wilted; season to taste.
5. Melt half the butter in a frying pan with 10 sage leaves. Add half the gnocchi with half the walnuts and cook for a few mins until the bottoms are caramelised, basting with hot butter. Remove and set aside. Repeat with the other half.
6. To serve, divide the blue cheese sauce and gnocchi between plates, then spoon over the crispy sage butter and the caramelised walnuts.
Pumpkin Layer Cake
Based on the same principle as carrot cake, Gizzi Erskine’s Pumpkin Layer Cake marries moist pumpkin with warming, sweet spices and cream cheese icing.
Ingredients:
250ml olive oil, plus extra for the tin
100g pitted dates, chopped
1 orange, zest and juice
1 lemon, zest and juice
1 lime, zest and juice
200g light muscovado sugar
3 medium eggs
280g pumpkin, grated (or use butternut squash)
2 tsp vanilla bean paste
350g plain flour
2 tsp baking powder
1 tbsp ground cinnamon
¼ tsp ground turmeric
1 pinch ground black pepper
1 pinch ground cloves
¼ tsp fine salt
100g pecans, toasted and chopped
100g dried pineapple, chopped
250ml double cream
200g icing sugar
500g cream cheese
Method:
1. Preheat the oven to 180°C/160°C fan/gas 4. Grease the base and sides of a deep 23 cm x 8 cm loose-bottomed cake tin with oil and line with baking paper.
2. Put the 100g dates in a bowl with the zests and juices of the orange, lemon and lime; set aside.
3. In a mixing bowl, beat the muscovado sugar and oil with an electric whisk for 2 mins or until fluffy. Add the eggs one at a time, whisking for 1 min before each addition, and for 2 mins after the third and final egg. Beat in the pumpkin and 1 tsp of the vanilla until evenly dispersed.
4. In a separate bowl, combine the flour, baking powder, cinnamon, turmeric, black pepper, cloves and salt, then add to the wet mixture; whisk well. Stir in the pecans, pineapple and date mixture, pour into the tin and bake for 1 hr 10 mins or until golden and springy to the touch. Remove from the oven; leave to cool completely in the tin for 2-3 hrs.
5. For the icing, combine the cream, icing sugar and remaining 1 tsp vanilla in a mixing bowl; beat with an electric whisk until thick. Fold in the cream cheese until smooth and easily spreadable.
6. Remove the cake from the tin, level with a sharp knife, then cut into 3 even layers. Place the base layer on a cake plate or stand. Spread over 4-5 tbsp of the icing, sandwich with the next layer and repeat. Ice the sides of the cake first, then the top. I prefer a slightly thinner layer but feel free to opt for more! Adorn with decorations, if you like, and serve. The cake will keep chilled in an airtight container for 4 days.
Tips or serving suggestions
Allow 2-3 hrs for the cake to cool before icing. To make crystallised citrus, thinly slice the fruit, brush with sugar and place on a lined baking tray. Bake for 2-3 hrs at 110°C/90°C fan/gas ¼ until dry; store in an airtight container. For sugared bay, dip the leaves in egg white, then sugar, and leave to dry. For caramelised pecans, heat 1 tbsp sugar in a pan with a splash of water until bubbling; add the nuts, swirl to coat, then tip onto a lined tray to harden.
That's Food and Drink would like to thank Ocado.com for supplying the recipes and the image used.
