These Recipes are courtesy of Love Food Hate Waste. For more, please visit:
http://england.lovefoodhatewaste.com/
Roast Pumpkin Lasagne
This comforting meal is surprisingly simple, and very seasonal. Swap the pumpkin for squash
if that's what you have to hand
Recipe author: Kevin Woodford
Ingredients:














75ml olive oil
500g pumpkin flesh, diced
Pinch of cayenne
Pinch of Spanish smoked
paprika
Pinch of freshly grated nutmeg
Salt
black pepper
Fresh rosemary
225g ricotta chese
50g butter
50g flour
350ml milk
250g fresh raw lasagne
35g freshly grated Parmesan
cheese
Method:
1.
2.
3.
4.
5.
Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the
cayenne, paprika, nutmeg and a little salt and freshly ground black pepper. Add the
fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook
for an hour until the flesh is tender.
Add the ricotta cheese and mix through, remove from the heat and leave to infuse.
Make a white sauce by melting the butter, adding the flour and mixing together.
Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce
is smooth. Season.
Cover the base of an ovenproof dish with a little of the sauce, add a layer of the
lasagne and top with the pumpkin mixture. Repeat with another layer of each and top
with the parmesan cheese.
Bake in the oven for about 10 minutes until the top is golden brown.
Oven Roasted Pumpkin Seeds
If you are using fresh pumpkin or squash in a recipe or to carve a lantern, don't throw away
the seeds - roast them for a delicious and healthy snack.
Ingredients: Your pumpkin seeds. Salt and pepper to taste.
Method
1. Preheat the oven to 140 C / Gas mark 1. Line a baking tray with baking parchment or
aluminium foil.
2. After removing the seeds from the pumpkin, rinse with water, and remove any strings
and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into
the seeds until evenly coated. Spread out in an even layer on the prepared baking
tray.
3. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the
baking tray before serving.
Pumpkin Ravioli
Swap any winter squash for the pumpkin
Recipe author: Kevin Woodford
Ingredients:











450g pumpkin flesh, chopped
1 tablespoon olive oil
Salt
Freshly ground black pepper
1 tablespoon chopped dill leaves
1 egg yolk
35g parmesan cheese
Pinch of cayenne
Pinch of dried cumin
50g white bread crumbs
350g fresh pasta sheets
Method:
1.
2.
3.
4.
5.
Place the pumpkin into a roasting dish, drizzle the oil over the flesh and season
with a little salt, freshly ground black pepper and chopped dill. Roast in an oven set at
gas mark 6/200C/400F for about 40 minutes until the flesh is tender. Transfer the
flesh into a bowl and mash until smooth.
Mix in the egg yolk, parmesan cheese, cayenne, dried cumin and breadcrumbs.
Roll out the pasta on a floured surface until it’s very thin. Divide it in half. Make
small indentations in one half, leave sufficient space between each one, and place a
teaspoon of the pumpkin mixture into each section.
Moisten the edges with a little water and place the other half on top. Press the
pasta firmly but carefully down to form individual ravioli using a ravioli cutter or sharp
knife. Cook them in a pan of boiling salted water for about 4 minutes until they rise to
the surface of the water.
Serve in your favourite pasta sauce such as tomato
Roasted Pumpkin and Coriander Soup
A refreshing and healthy way to use up that Halloween pumpkin - substitute with squash if
you don't have pumpkin to hand
Recipe author: Kevin Woodford
Ingredients:














1 small pumpkin
2 red peppers
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, crushed
½ teaspoon juniper seeds
100g celery, chopped
2 small red chillies, deseeded
and finely chopped
1 litre vegetable or chicken
stock
Large bunch of fresh coriander,
chopped
Salt
Black pepper
2 tablespoons of crème fraiche
Pinch of Spanish smoked
paprika
Method:
1.
2.
3.
4.
5.
6.
Quarter the pumpkin, remove the seeds (don’t discard them, they are lovely when
roasted and make a great nibble - see our great recipe).
Cut the red peppers in half, remove the seeds and place them with the pumpkin
onto a roasting tray. Drizzle the flesh with a little olive oil and place into a pre heated
oven set at gas mark 6/200C/400F and roast for about 40 minutes.
Remove from the oven. Scrape the flesh from the skin of the pumpkin and place to
one side along with the roasted pepper.
Heat a little olive oil in a saucepan; add the chopped onion, crushed garlic, juniper
seeds, celery and red chillies. Cook for a few minutes until the onions and celery are
soft.
Add the pumpkin and red peppers, the stock and finally the chopped coriander.
Bring to the boil, reduce the heat and allow to simmer for 15 minutes. Season with
salt and freshly ground black pepper and then process the soup in a blender to make
it smooth.
Serve with a spoonful of crème fraiche over the top sprinkled with a little paprika.
Pumpkin mash
For a quick and easy seasonal accompaniment to your favourite autumnal stews and braising
dishes, try this mashed pumpkin recipe as a colourful side instead of the usual mashed
potato.
Recipe author: Knorr
Serves: 4
Prep time: 5 minutes
Cooking time: 25 minutes
Ingredients:




1 small pumpkin
1 tablespoon olive oil
A few sprigs of rosemary
Salt and pepper to taste
Method:
1. Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6
2. Simply cut the top and bottom off the pumpkin, peel off all the skin on the outside and
remove the seeds.
3. Cut it into cubes measuring around 1/2 to 3/4 of an inch and place them in an ovenproof
casserole or baking tray. Add the tablespoon of olive oil, the rosemary, some salt and pepper
and mix together.
4. Place in the oven and roast for 25 minutes until softened.
5. Remove from the oven and discard the rosemary. Then it’s up to you: either mash it by
hand or liquidise it, depending on how rustic you like it. Season to taste. There you have it – a
simple pumpkin mash.
Pumpkin & Butter Bean Broth
This hearty, healthy broth is a great way to use up pumpkin and other veg such as courgettes
and carrots.
Recipe author: Knorr
Serves: 8
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients:

2 Knorr Vegetable Stock Pots

2tbsps olive oil

2 small onions, peeled and
finely chopped

3 garlic cloves, peeled and
finely chopped

6 small carrots, peeled and
finely chopped

3 celery stalks, finely chopped





2tbsps tomato puree (optional)
2 x 420g tins of butterbeans in
water, drained
500g pumpkin, peeled and
chopped into chunks
2 courgettes or 6–8 baby
courgettes, cut into chunks
1tsp chopped fresh thyme
Method:
1. First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water,
stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and
bring to a gentle simmer.
2. In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic
and fry for 1–2 minutes over a high heat, stirring constantly so that they soften but don’t
brown at all.
3. Add in the carrot and celery and cook for 2–3 minutes, stirring constantly. Add in the
tomato puree – this will give the soup a great colour – and cook over a medium heat, stirring
constantly to mix in well.
4. Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring
to the boil, then reduce the heat and simmer for 20 minutes.
5. Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or
butternut squash, bring to the boil and simmer for 10 minutes.
6. Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more
minutes. Adding fresh thyme gives a lovely flavour to the broth.
7. Check that the vegetables are cooked through; you want them tender, but retaining texture.
8. If you are a fan of olive oil, you can drizzle your soup with a little extra olive oil just before
serving
How to Compost your Pumpkin Skin
Carving and displaying pumpkins as "jack-o-lanterns" is a popular Halloween tradition.
Likewise, pumpkins and other gourds are often displayed throughout autumn as decorations.
If you'd like to avoid discarding your Halloween pumpkin in the bin and thus increasing
pressure on existing landfills, you can easily compost it. Learning how to compost a
Halloween pumpkin is simple if you are already familiar with composting, and only requires a
few special considerations.
Remove any non-organic material from your Halloween pumpkin. If you have any nonorganic material in your jack-o-lantern, such as aluminum foil or candle wax, you'll need to
remove it as this type of material does not decompose
Remove or destroy the pumpkin's seeds before composting. Pumpkin seeds are
notoriously hardy, and can easily survive the entire composting process intact. Spreading
your finished compost over your garden will then lead to unwanted pumpkins growing in your
garden.
The most straightforward method for avoiding this problem is to remove the seeds entirely.
They can either be discarded in the bin, or roasted in the oven and then eaten see recipe
above). Another option that will allow you to compost the seeds is to destroy them first. For
example, you can smash the seeds with a hammer, grind them in a food processor, or roast
them until no longer viable. These damaged seeds can then be added to the compost without
posing a risk of later germination.
Break up the pumpkin if desired. After the seeds and any foreign materials are removed,
the pumpkin can be added to your compost pile. In certain cases, though, you may want to
break the pumpkin into smaller pieces first. Remember, the pumpkin represents a large
ammount of ‘green’ material so balance it out with the addition of some ‘brown’ materails too,
such as screwed up newspaper or sawdust.