Sustainability Sunday #90
Single-use pumpkins: Don’t make them a one-night wonder this Halloween.
Ah Halloween! So many activities! From trick or treating to costume parties and pumpkin carving, Halloween is getting bigger each year in the UK but, forgive me for being the Grim Reaper here, it also involves a lot of waste.
Last year I was horrified by the number of pumpkins strewn across the roads around London, and the amount of pumpkin-innards pulled out of bin bags by foxes. This year, instead of just pulling the seeds for your Jack O’ Lantern, dig a little deeper and remove the flesh too to make a delicious dinner with your waste, recipe as follows:
Pasta (if you like it long, tagliatelle, if you like it short, conchiglie)
1 red chilli
2 cloves of garlic
Juice of half a lemon
Big handfuls of spinach
Handful of walnuts or pine nuts
A few sprigs of basil (optional)
Salt, pepper and olive oil
Chop your pumpkin flesh into chunks about 2cm square and place onto a baking tray. Drizzle with olive oil, sprinkle some salt and pepper and bake in the oven for 20-25 minutes on 180 °C. You want it to still be soft but just starting to brown.
Meanwhile crush or chop the garlic and your chilli and cook on a very low heat until soft.
With around 10 minutes to go on your roasting pumpkin, pop your pasta into some salted water and bring to the boil.
Get the pumpkin out the oven and separate around a third into a bowl. Mash this third roughly with a fork.
Once the pasta is cooked, strain it and put back in your pan. Add the garlic, chilli, mashed pumpkin and the remaining roasted pumpkin from the oven and spinach and set on a low heat.
Add another drizzle of olive oil and stir over the low heat until the spinach is wilted.
Serve into pasta bowls and top with roughly chopped walnuts or pine nuts and basil if you fancy.
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