#WastedPumpkin Hacks & Recipes
Throwing away pumpkins? Now that really is scary, as part of the #wastedpumpkin competition we are running in association with the fabulous foodies at Macknade we want to see what you can make from ‘wasted’ pumpkins over this half term. To enter simply follow @macknade & @wastedkitchen & submit a photo on any social media channel using the hashtag #WastedPumpkin. Or bring an actual photo (remember those 😉) into a Macknade store where they have a stash of Halloween cookies waiting for you. The winner will be announced on Friday 6th October & wins a Pumpkin Mac & Cheese made by us, Witches Brew & some spooky treats.
Here’s our top pumpkin hacks to give you a little pumpspiration
Make Pumpkin 'Carrot' Cake - use your favourite Carrot Cake Recipe and replace the carrot with grated pumpkin! This works a (trick or) treat & it’s nice used to make little pumpkin fairy cakes or muffins.
Have a go at Pumpkin Mac & Cheese - Roast your chunks of pumpkin with a bit of olive oil, maple syrup and chilli flakes (or sage/ garlic/ rosemary...) 30 minutes at 170 should do it...Make your cheese sauce as normal, boil your macaroni and fold the sauce and pumpkin into the mix. Sprinkle with cheese and top with extra pumpkin and bake for 25 minutes.
Pumpkin Fritters - when it was courgette season we shared our recipe for courgette fritters, well guess what? They work equally well with grated pumpkin in the mix instead of courgette, these can be made completely gluten free & vegan by simply using gram flour & water to make the ‘batter’ mix
Vegan Mac & No Cheese - one of our favourite vegan recipes, full of flavour & it’s a great colour too!
Olive oil 2tbsp
Onion 1 small
Garlic 1 clove
Sage or Rosemary 1/2 tsp
Vegan Milk 250-300ml
Nutritional yeast 1/2 tsp
Nutmeg a grating
Salt & Pepper to taste
Dijon mustard 1tsp
Breadcrumbs a handful
Pumpkin seeds to decorate
Start by roasting your pumpkin with the oil & herbs. While this is cooking cook & drain your macaroni & sauté the onion until soft. Once the pumpkin is soft, reserve about 1/3 for later and whizz up the rest in a blender/ nutribullet along with the Dijon, crushed garlic, nutritional yeast, nutmeg, salt & pepper plus the vegan milk a little at a time (depending on what type of pumpkin you have your mix may be wetter or dryer). Stir the Pumpkin sauce, reserved pumpkin chunks & the onion through your cooked macaroni. Check the seasoning. Pour into an oven proof dish. Sprinkle over some breadcrumbs and decorate with pumpkin seeds on top and bake for 25 minutes until hot & crispy on top.