Over 3.5 million pumpkins will go in the bin this year.
And that is a scary amount of waste!
Statistics from Knorr, reveled that nearly 9 million pumpkins will be taken home this autumn. However, a quarter of the nation didn’t know they could cook with their leftover pumpkin innards.
In fact, 41.3 per cent of Brits will scrap excess pumpkin innards, which are perfectly edible.
The squash plant is often overlooked in traditional British dishes. However, they’re a versatile ingredient and work well in casseroles, risottos and soups.
As a result, Knorr is urging families to discover the delicious taste of pumpkin with this frightfully tasty Halloween recipe.
Haunted graveyard tagine with pimpled pumpkins and monster mushrooms
Simply satisfying without the need for meat, this pumpkin and mushroom tagine is slow-cooked to intensify the flavours.
Prep: 25 mins
Cook: 60 mins
2 tbsp vegetable oil
1 tsp ground turmeric
2 onions roughly chopped
1 tsp ground cumin
3 cloves garlic crushed
1 tbsp sweet paprika
1/2 tsp chilli powder
500g mushrooms sliced
1 tbsp ground cinnamon
120g dried apricots halved
1 red pepper sliced
1 kg pumpkin diced
800 grams tinned chopped tomatoes
1 Knorr Vegetable Stock Cube
A handful coriander chopped
Pre made puff pastry
Edible food pen
Heat oven to 160 C, 150 C fan or Gas Mark 3.
Heat the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin. Pour the chopped tomatoes, water and the Knorr Vegetable Stock Cube into the pan and increase the heat, bringing the contents to the boil.
Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
Scatter the chopped coriander as a garnish when you serve.