Markers, knives and candles at your fingertips – it’s pumpkin carving season again. Originating from the Gaelic festival of Samhain or “feast of the dead”, in preparation for which people carved turnips to ward off spirits and prevent fairies from taking up residence in the house, pumpkin carving became an American tradition when an influx of Irish immigrants in the 1840s who did not find turnips to cut, opting instead for orange-fleshed squash.
Pumpkin carving is a staple of our Halloween celebration these days, and pumpkins seem to be getting bigger and bigger (good news for everyone except the one who has to suck up all the seeds).
As fun as it may be, it leaves us with a dilemma: How do we use 3kg of pumpkin flesh? Well, we might not be able to help you create the perfectly sculpted Jack’O’Lantern (or clean up afterwards), but we can offer you some recipe inspiration.
Here are some of our favorite pumpkin recipes.
Diana Henry’s Roasted Pumpkin with Burrata and Hazelnut Pesto
This dish has a soft texture, so you really need the crunch of toasted hazelnuts on top and a good ciabatta or toasted sourdough on the side. Try it now.
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This notice was published: 2021-10-01 09:12:27