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Getting ready for Halloween is amazing. Carving pumpkins, being spooky, everything. What can we do with the leftovers?
If you are surrounded by pumpkins but you barely know what to do with them, here are some delicious recipes.
Roast pumpkin with burrata and hazelnut pesto
Diana Henry has shared this recipe, which is soft and crunchy at the same time. And, of course, incredibly delicious.
Ingredients (yields: 6 servings)
900g of squash or pumpkin
5 tbsp of olive oil
15 g of butter
9 plum tomatoes, halved
1 tbsp of balsamic vinegar
½ tsp of granulated sugar
400-500 g of burrata
Halved, toasted hazelnuts for garnishing (optional)
For the pesto
80 g of parsley
100 g of toasted hazelnuts
juice of ½ lemon
1 garlic clove, peeled
100 ml of extra-virgin olive oil
35 g of grated Parmesan cheese
Preheat the oven to 190 °C.
Halve and deseed the squash or pumpkin and cut it into slices about 3 cm thick at the thickest part and peel each slice.
Put 3 tbsp of the olive oil and all the butter in a shallow pan and heat gently. Add the wedges of squash, turning over to coat, and season well.
In a different pan, lie the tomatoes in a single layer. Drizzle with the rest of the olive oil and the balsamic vinegar, sprinkle on the sugar and season.
Roast both trays for 35-40 minutes (the tomatoes might take a little longer), or until tender and slightly caramelized. Baste the squash pieces every so often while cooking. The tomatoes will become slightly shrunken.
For the pesto, whizz the parsley, hazelnuts, lemon juice, garlic, and some seasoning into a food processor while adding the olive oil. Stir in the Parmesan cheese and check for seasoning.
It will be quite thick, so add a little warm water until it becomes spoonable.
Divide the pumpkin and tomatoes between six plates. Break up the burrata and divide it between the plates, then spoon some pesto on top.
Scatter with toasted hazelnuts, serve, and enjoy!
Check out this tasty pumpkin pie, too!