By The Twig - Well Seasoned, Oct 30 2017 05:29PM
The annual pumpkin harvest must be one of the most logistically impressive and wasteful of our entire farming year. For one night only, the bulbous orange squash becomes the country’s favourite vegetable.
Granted, these days Halloween seems to stretching over the course of several days, to cover the weekends either side but it’s still one of the biggest boom and busts we witness on a vast and annual basis. In order to cram the shops full at exactly the right time – too soon or too late means disaster – pumpkin farming is a masterclass in both scientific endeavour and military organisation.
This year, as with every other, some 20,000 tonnes of pumpkin flesh will be scraped into bins before the nation gorges on mini Mars bars and Haribo. It’s a criminal waste particularly since pumpkins are so versatile and easy to cook with.
So, before you bin the seeds or the flesh from your spectacularly spooky creation, why not resolve to have a go at one (or both) of these. If nothing else, the dentist will thank you for it:
Roasted Pumpkin Seeds
This one is so simple, it doesn’t’ really count as a recipe.
Clean any stringy flesh from your pumpkin seeds and pat dry.
Spread the seeds in a single layer on a baking tray.
Pour over a good glug of vegetable oil, sprinkle with some coarse grain salt and a couple of teaspoons of smoked paprika.
Roast for 15 minutes at 180C until the seeds are golden brown and crisp.
A horribly handy Hallowe'en party nibble.
This one does count as a recipe but someone else’s. It’s delicious. My one added recommendation is to squeeze some of the moisture from your pumpkin if you have a particularly wet one. If you don’t the middle will take much longer to cook, leaving the edges too dry.