Last Minute Halloween Idea! What to do with your pumpkin!
Did you know, more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten?
Why not grab those pumpkins, put on some Halloween music and call the cavalry into the kitchen to cook up a spooky storm of pumpkin recipes with the kids?
Enjoy a Monster Feast this Halloween
Pumpkin Recipes from Barilla
In more ordinary times, Halloween is the occasion where families set out to explore their neighbourhoods on the hunt for something sweet and to indulge in all things spooky. In today’s world, our festivities may be limited to our own homes, but that doesn’t mean we can’t still celebrate All-Hallows Eve, albeit in a slightly different way.
With the help of expert chefs from Barilla, the Italian family pasta company established in 1877, we have picked out some scarily good dishes to put on an authentic Halloween feast this October, with beautiful autumnal ingredients.
Did you know, more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten1? Grab those leftover pumpkins and let’s not let a thing go to waste this Halloween.
So, grab your capes, masks and your fake blood (*not required for the recipes*), and let’s dig in.
Tortiglioni with Pumpkin and Aubergine Cream
Medium difficulty
Prep – 10 minutes
Cooking – 30 minutes
Serves 2
Ingredients:
160g Barilla Tortiglioni
1 large Aubergine
80g Pumpkin
Salted Ricotta
Marjoram leaves
Extra Virgin Olive Oil
Salt
Method:
Preheat the oven to 180°
Wash and dry the Aubergine. Cut in half and bake in the oven at 180° for 20 minutes
Blend the cooked pulp in a blender with some Marjoram leaves
Add a drizzle of Extra Virgin Olive Oil and set aside
Cube the pumpkin
Sauté in frying pan until crunchy
Cook the pasta in salted water, al dente
Sauté the pasta in a frying pan with the pumpkin cubes
Serve as follows:
Aubergine cream at the base
Pasta and Pumpkin chunks in the centre
Sprinkle with salted ricotta to finish
Barilla is available on shelf now in Tesco, Asda, Co-op, Amazon and Ocado. RRP £1.29 (excluding lasagne at £1.50).
Lasagne with Pumpkin Ragu, Cabbage and Almonds
Medium difficulty
Prep – 25 minutes
Cooking – 30 minutes
Serves 4
Ingredients:
1 box Barilla Lasagne
100g Brussels Sprouts
100g Red Cabbage
100g Pumpkin
50g Leek
50ml Dry White Wine
50g Taleggio Cheese
30g Almond flakes
800ml Milk
30g Butter
30g Flour
Salt and Pepper
Nutmeg
Method:
Preheat oven to 180°
Cut and sauté all vegetables – julienne the leeks, slice cabbage into long strips and dice the pumpkin
Soak all vegetables in the wine and let evaporate
Season with salt and pepper
Bring the milk to the boil
Begin the béchamel sauce by melting butter with flour, mixing in the boiling milk and seasoning with salt and nutmeg. Bring to the boil
Add the taleggio cheese to melt and keep some to the side to top the lasagne
Grease a baking dish and build the lasagne in this order:
Add béchamel and vegetables to the bottom, cover with a layer of lasagne and repeat until you have 5 layers – the final layer should be béchamel and vegetables, with the leftover taleggio cheese
Place in the oven at 180° for 20 minutes
Rest for 10 minutes out of the oven, top with flaked almonds and serve
Barilla is available on shelf now in Tesco, Asda, Co-op, Amazon and Ocado. RRP £1.29 (excluding lasagne at £1.50).
1 Hubbub, Pumpkin Rescue Campaign, 2020
