My halloween always involves carving a pumpkin. Cutting a lid & scooping out some of the flesh and seeds , and carving a rough approximation of a scary face and setting it in the window lit by a single tealight.
However being a food-obsessive my favorite thing about carving the pumpkin is finding new things to do with the leftover pumpkin in fact one of my first ever blog posts is about the Death of a Pumpkin which features Pumpkin Risotto, Roast and a Laksa.
On Halloween I made some Roasted Pumpkin Seeds . This is very simple just ensure you remove any strands of pumpkin from the seeds, spread them out on baking sheet sprinkle with just a little sea salt and smoked paprika . After just 15 minutes in hot oven ( 190degC) they are delicious.
The next days the pumpkin lid was a little scorched so I discarded it but the rest of the pumpkin was perfect for trying a Saturday Kitchen there was a nice recipe for Sausage, Pumpkin and Sage Casserole . This is think would work with any squash , most of the ingredients we keep in the storecupboard and my sage plant is still clinging to life.
The only change I made to the recipe adding a dash of sherry which works well with pumpkin. I am cooking a lot with sherry sweeter than wine is seems to give a instant slow cooking taste to quicker dishes
After cooking the pumpkin and beans produce a thick stew they will definitely be a regular , think it would work well with chicken thighs too.