Carved your pumpkin? Don't toss the insides 🎃
That jack-o'-lantern has been hiding dinner inside it all along. Before the scoop goes in the trash, here's what it can turn into, from a cozy stew to something sweet for after. 🎃
RECIPE OF THE WEEK
Salmon with Hokkaido Pumpkin
Culinates "English"Grated pumpkin cooked down with butter and ginger makes a golden bed for salmon, finished with a creamy mustard sauce and a little blue cheese. Dinner for four in an hour.
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FEATURED RECIPES
💡 Tip: carving pumpkins are big and watery, so roast the flesh before you purée it. Cut it into chunks, roast at 400°F until soft and lightly browned, then blend. If the purée still looks loose, let it drain in a paper-towel-lined sieve for 30 minutes — it will behave much more like canned pumpkin in your baking.
Want more ideas?
Discover tons more pumpkin recipes from our community of home cooks 🧑🍳👇
What to Do With Your Halloween Pumpkin: Guts, Seeds & Flesh 🎃
Even the stringy guts are good for something: soup, fritters and spiced bread, plus how to roast the seeds and store your purée.
Halloween Party Food Ideas: Menus, Appetizers & Drinks
Party this weekend and nothing's ready yet? Two ready-made menus and a two-day prep plan to pull it off without the panic.
New Cooks, New Flavors
Pick the one that catches your eye and get cooking.
Happy Halloween! 🧑🍳
