Leftover pumpkin on your hands? Step away from the rubbish bun and instead delve into our tasty tips for using up this super squash, from moist pumpkin cake to comforting one-pots and curries. Whether you are celebrating Halloween, Thanksgiving or you just love cooking with this versatile veg, we've got plenty of pumpkin inspiration...
The first thing you will do with your pumpkin, whether you're carving or cooking, is scoop out the seeds. These little kernels are packed with vitamins and minerals and are a great source of fibre, so it would be a shame to throw them away.
To roast and eat, simply clean the seeds, boil for 10 mins to soften, then drain and dry on kitchen paper. Toss with a little oil, and, if you want to add a bit of flavour, sprinkle over some salt, pepper, paprika, or whatever takes your fancy. Spread the seeds out on a baking sheet and roast in a low oven for around 45 mins or until they are crisp and golden. We've got plenty more tips in our guide on how to roast pumpkin seeds.
Discover more delicious pumpkin seed recipes.
Sweet pumpkin lends itself perfectly to cakes and bakes when grated. Combine with cinnamon for lightly spiced cupcakes, enhance the sweetness with honey or give your favourite carrot cake recipe a makeover. If you find your grated pumpkin is a little too wet, simply give it a good squeeze before using and keep an eye on it during baking – the added moisture may mean it needs a little longer in the oven.
It's often assumed that cooking pumpkin will keep you in the kitchen for quite a while. This isn't always the case, as our speedy squash favourites prove. Make a moreish midweek meal by adding diced pumpkin to pasta, roast and serve with sausages or simply season and eat as a side dish.
Soft pumpkin flesh blends effortlessly into a thick, velvety soup. Add onions, cream and stock to keep the colour bright and bold, or give your bowl an Asian twist with Thai flavours such as lemongrass and ginger. For a soup worthy of your next dinner party, roast the squash first to enhance its flavour, then serve the completed soup topped with salty pancetta.
Not a fan of jack-o'-lanterns? Cook up a flavourful biryani, then serve it inside the pumpkin itself. Alternatively, scoop out the seeds and strands, pour a garlic cream inside and roast the pumpkin whole for a delicious taste and texture. If you are throwing a vegan dinner party for Halloween, our impressive stuffed pumpkin recipe is sure to wow your guests. Fill it with a mouth-watering medley of rice, fennel, apple, pomegranate seeds and pecans.
Pumpkin pie is something of a Marmite dish in the Good Food office. Love it or hate it, nothing tastes quite like it. Opt for a traditional version made with shortcrust pastry, nutmeg and cinnamon, or give it a twist with a lattice top, filo finish or decadent dollop of stem ginger cream. We also have an indulgent vegan version made with nut milk and maple syrup, so everyone can enjoy this classic dessert.
The mild flavour of pumpkin means it soaks up aromatic flavours and spices easily, so it's a perfect base for curries and tagines. This chunky squash also helps to bulk up a creamy risotto, and combines well with prawns in a fragrant fish dish.