Oh, how cute! You carved a pumpkin. Ten quid says it’s definitely not as impressive as the adorkable cat one that we just made though – we’re calling it Olivia Benson after Taylor Swift’s cat.
The problem is though, what on earth do you do with all the leftover pumpkin guts you just scooped out that is currently festering on your kitchen table. It seems a shame to throw it away….
So here are a few suggestions.
Make a snack that’s healthier than crisps and actually even tastier
Yes, we know you’re addicted to your lunchtime salt and vinegar McCoys that you probably eat on your way back from Pret to avoid the shame of munching them in the office, but just for once, why not try something a bit different? Just pull out all the seeds from your pumpkin mess – don’t worry about getting all the pumpkin off them – then cover them in oil and salt (the more the better, obvs) and roast for 20 minutes at 150 degrees.
Go all crazy bird lady
FINALLY you can live your lifelong dream of being that bonkers lady in Mary Poppins who feeds the bloody birds all day long. Again, extricate the seeds from your pumpkin mess, dry them out for a day and then pour them into your readymade bird feeder – which consists of a plastic bottle you’ve poked holes in and pushed wooden spoons through so the birds have somewhere to perch. Hang it in your garden/balcony and sit smugly as your snotty neighbours wonder why the birds have ditched them for you.
A truly excellent milkshake
Screw those basic American gals and their pumpkin-spiced lattes. Turn your pumpkin fetish into a colder treat. Just pull all the seeds out of your mess, boil the flesh for 20 minutes then mash it up like nobody’s business. Then, when it’s cool, just add some milk, ice cream and brown sugar before topping off with a giant old Varsity Blues style whipped cream bomb.
A shit hot risotto
Just like you did for the milkshake, boil and mash your pumpkin guts, then add it to your normal risotto recipe. If you’re a risotto newbie then we’ll give you our recipe: fry up some onions and sage in oil, then pour in some risotto rice and your pumpkin puree before coating the whole thing with chicken stock and white wine. Stir while it simmers until the rice is done. There’s also an actual professional recipe here.
Like this? Then you might also be interested in:
So It Turns Out Reheated Pasta Is Actually Really Healthy – Leftovers #FTW
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The Vegan Fry Up That’ll Ward Off Your Hangover Just As Well As Bacon
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This article originally appeared on The Debrief.