It’s Halloween, but it’s not the trick or treaters that have us scared this year. Roughly 22 million pumpkins will go to waste around Halloween in the U.K. alone (@hubbub). This is not only the pumpkins being carved, but the thousands left behind in shops. 😧 👻 

What’s that? You don’t know what to do with them? Don’t worry we’ve got you covered, one yoghurty roasted pumpkin and pomegranate recipe coming right up…

What you’ll need:

-2 Tablespoons olive oil

-2 Cloves of garlic

- Pinch of salt & pepper

-1 Teaspoon paprika 

-1 Pumpkin

 

Yoghurt Sauce:

-The juice of half a lemon 

-2 Cloves of garlic

-2 Tablespoons of natural yoghurt

-2 Teaspoons of olive oil

- Salt & pepper

Garnish:

-Coriander

-Pomegranates 

 

Method:

1. Once you’ve carved the pumpkin or collected one that would go to waste from a supermarket, remove the skin and cut it into small squares.

2. Toss in the oil, garlic, paprika, salt, and pepper. Roast in an oven at 200 degrees fan for 20 minutes then flip over for another 20 minutes.

3. Onto the sauce. Simply mix the ingredients together, and leave to sit for 10 mins to let the delicious flavours develop…trust us it’s worth it.

4. Once the pumpkin is soft and crispy, it’s time to plate up! Place the pumpkin onto a plate, drizzle the yoghurt sauce over and garnish with your selected toppings. That’s right, chef it up.

And voila. Enjoy!

More ways to enjoy pumpkin:

- Toast the Seeds

- Blend to make pumpkin soup

- Whizz with chickpeas to make hummus

- Bake whole with grated cheese inside, fondue style!

Next spooky story is a tale of a person who didn’t pair their dinner with a can of DASH…terrifying 😨