Pumpkin is one of the most versatile of vegetables. It can be used in soups, stews, cakes, biscuits, as a spread for toast, a salad ingredient, seeds to top your cereal and skin to use for vegetable stock. The list goes on. However, sadly in terms of waste, it is much more common for people to buy pumpkin pre-cut or in quarters, using a lot more plastic wrap, than buying it whole. Buying and eating the whole pumpkin from skin to seed has so many health benefits, reduces waste and is a lot cheaper. These beauties shouldn’t be reserved for carving at Halloween. So, what can you do with a whole pumpkin?
Firstly, roast it whole. Anyone who has cooked with pumpkin before knows how difficult it is to cut. So, bypass the cutting and bake the pumpkin in the oven whole. There is very little prep work involved and the pumpkin is much easier to cut into after its been cooked. Simply stab the outer shell a few times with a knife to allow for ventilation and place the pumpkin on a baking dish to roast in the oven at 180 degrees for 45-60 minutes, depending on size. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
Now for what to do with all that pumpkin: