Marker pens, knives and candles at the ready – it’s pumpkin carving season once more. Originating from the Gaelic Samhain Festival or ‘Feast of the Dead’, in preparation for which people would carve turnips to ward off spirits and prevent fairies from settling in the house, pumpkin carving became an American tradition when an influx of Irish immigrants in the 1840s could not find any turnips to carve, opting instead for the orange-fleshed gourds.
Nowadays, pumpkin carving is ingrained in our celebration of Hallowe’en, and the pumpkins seem to be getting bigger and bigger (welcome news for all, except the person who has to hoover up all the seeds).
Fun as it is, this leaves us with a dilemma – how do we use up 3kg of pumpkin flesh? Well, we may not be able to help you create the perfectly carved Jack’O’Lantern (or the cleanup afterwards), but we can offer some recipe inspiration.
Here are some of our favourite pumpkin recipes.
Best leftover pumpkin recipes
This dish is soft in texture so you really need the crunch of the toasted hazelnuts on top, and some good toasted ciabatta or sourdough on the side. Try it now.