Make the most of the scoopings from your Halloween pumpkin by turning the flesh into delicious muffins
According to Unilever and the charity Hubbub, 18,000 tonnes of pumpkin are thrown away each year. That’s the equivalent of 360m portions of pumpkin pie, one culinary tradition we’ve yet to adopt from the US alongside Halloween, now our third most-celebrated holiday. Pumpkins are just the tip of the iceberg, though: British households waste a whopping seven million tonnes of food each year, five million of it avoidable. Luckily, though, the fight against food waste is a delicious one.
Rather than buy a generic orange pumpkin this year, explore the diversity of heirloom squash grown by our own small farmers: Turk’s turban looks spectacular with its ruffled top, little acorn and onion squash taste magnificent and the large, teal-coloured crown prince is great for carving. And when you make your jack o’lantern, use the seeds to make a maple brittle: spread them on an oven tray lined with greaseproof paper and bake at 170C (150C fan)/gas 3 for 30 minutes, or until dried. Drizzle with maple syrup and roast for 15-30 minutes more, or until caramelised.
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