• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Halloween recipes

October 31, 2018 2 Comments Filed Under: Food, Recipes, Vegetarian

Pumpkins, squash

We think of pumpkins as an autumnal North American food, although I was disappointed to discover that they usually buy canned when baking pumpkin pie. There is a wide selection of pumpkins and squashes: from giant pin cushion style of Turban Squash, to spaghetti squash, or the dense sweet flesh of acorn squash and butternut.

Pumpkin can be found in Mexican, Japanese, Indian and Italian cuisine. Squash are a vegetable that improves with time: they can be matured over from last year, deepening in flavour, if kept in a cool dry place. Note that the enormous pumpkins that are carved into lanterns aren’t the best for eating, being watery and tasteless.

Halloween occurs as autumn turns to winter: the wet amber leaves have been swept up and the nights begin to frost. Here are a few tips and recipes to expand your pumpkin repertoire and a couple of wine suggestions.

Interesting squashes/pumpkins you should try:

  • Butternut squash. I love it roasted and tossed into salads or served with couscous, a few pomegranate seeds and parsley. The ‘coquina’ variety is nicely sweet.
  • Spaghetti squash. Once baked, the centre can be forked into spaghetti-like strands. You can treat it like courgetti, a gluten-free replacement for pasta and the latest trend for fashionable ‘clean’ eaters. Or add lashings of salty butter and parmesan, as I do.
  • Tromboncini. Trombone-shaped Italian squash. When young, slice up and use like courgette; when older, use like squash.
  • Gem squash. Wonderfully sweet: stuff and bake.
  • Acorn squash. Another small squash. Can be pureed into soup or stuffed.
  • Onion squash. Small, baked, mixed with cheese. This is great on toast.
  • Kabocha squash. Popular in Japan. Perfect simply roasted with soy sauce, ginger, sesame seeds and served with sushi rice.
  • Hokkaido. Teardrop-shaped, deep red/orange squash. Use in a tart, a soup or simply roasted.
  • Delicata squash. Italian from Lombardy. Difficult to find in the UK but it’s easier to chop up than other squashes and the skin is edible so no peeling required. Roast with a little salt.
  • Crown Prince. Large blue/grey skinned squash with sweet orange flesh inside.
  • Harlequin. Pointy decorative squash is also good to eat.
  • Turban squash. Spectacular – looks just like a Turkish hat.

Top tips for squash and pumpkins:

  • Use every part of the pumpkin.
  • You can save the seeds and roast them. Just brush/scrape off most of the flesh, give them a quick wash and roast with a little salt and olive or pumpkin seed oil.
  • Austria grows especially large pumpkin seeds which they turn into cold-pressed dark green Styrian oil. Dip bread into it or drizzle over roast pumpkin.
  • I use pumpkin seeds in bread or scattered over salads.
  • The skins or shells are effective as bowls for soup or as below, for a soufflé.
  • The flowers can be used for a Mexican squash flower soup.
  • Squash is also a brilliant carbohydrate filler for those who are gluten free.
  • For the best tasting winter squash, experiment with some of the other cultivars available.
Print
5 from 3 votes

Pumpkin Soup Recipe

The classic pumpkin recipe, you can use most pumpkins for soup. Decorate with herbs chopped finely into oil, pumpkin seeds, croutons, a swirl of yoghurt or a grating of parmesan cheese. Serve with bread and you have a warming autumnal meal.
Serves 6

Ingredients

  • 3 tbsp olive oil
  • 1 large brown onion, diced
  • one medium pumpkin, seeded, peeled, chopped roughly, approximately a kilo of flesh
  • 1.5 litres of vegetable stock
  • 1/2 tsp mace
  • 100 ml of single cream
  • Salt and pepper to taste

Instructions

  • Using a wide, tall, large saucepan, heat the oil then soften the onion. Add the pumpkin chunks, cooking until slightly golden on the edges. Then add the stock and mace. Cook for 15 minutes then use a hand blender or a table top blender to process the chunks into a soup. Add the single cream. Season to taste. Serve warm.
  • To make it vegan: replace the single cream with coconut milk. You can add a finely diced red chilli to add an exotic vibe to the soup.

Notes

What to drink with this soup: I'd choose a medium bodied red wine or a sherry to match this hearty soup.

 

Print
5 from 3 votes

Pumpkin curry recipe

In India they tend to use small 'tinda' pumpkins for curry (try Tayyabs in London's East End for a fantastic version) but I like to use a firmer fleshed squash such as butternut. This recipe uses up other autumnal ingredients such as green tomatoes - the ones that haven't had enough time to ripen on the vine before blight attacks the plant. Serve with rice and yoghurt for a full meal.
Serves 5

Ingredients

  • 3 dried kashmiri chillies, soaked, deseeded.
  • 50 ml ground nut or vegetable oil
  • 1 tsp mustard seeds
  • 1 large black cardamom
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cinnamon stick
  • 2 bay leaves
  • A pinch of cloves, ground
  • 1 Butternut squash, peeled, deseeded and cubed
  • 3 tbsps tamarind paste
  • 3 cloves garlic, crushed
  • 3 cm fresh ginger, grated
  • 3 cm fresh turmeric root, grated
  • 10 green tomatoes, red or yellow can also be used but green adds a little acidity
  • 1 tbsp sea salt, less if using table salt
  • 250 ml coconut milk, buy a good brand without thickeners or additives
  • 30 g fresh coriander leaves, or one pot

Instructions

  • Soak the chillies in boiling water. In the meantime, heat up the oil a deep frying pan or saucepan.
  • Add the mustard seeds and wait until they pop. Add the cumin, coriander, cinnamon, bay and cloves. Add the butternut squash to the pan, stirring on high heat then lower the heat to medium.
  • Remove the chillies from the boiling water, snipping off the stems and seeds. Place them in a blender with the tamarind paste and a little water. Blend until you have a watery paste. Add this chilli tamarind paste to the pan and stir.
  • Add the garlic, then grate in the ginger and turmeric. Add the green tomatoes, followed by the salt and coconut milk.
  • Cook on a medium to low heat until the butternut squash is tender. Finally, add the fresh coriander leaves and serve with rice.

Notes

What to drink with pumpkin curry: A crisp but full bodied white is just the ticket to stand up to the spices and slight heat of this recipe.

Print
5 from 3 votes

Spaghetti Squash Recipe

This is a fun squash: once baked, you fork over the inside flesh (having removed the seeds), and it resembles spaghetti. Add butter and cheese and you have a low carb meal with little effort.

Ingredients

  • 1 spaghetti squash, whole
  • Salt and Pepper to taste
  • Butter
  • Cheese, either parmesan or cheddar.
  • Jalapeno peppers, sliced.

Instructions

  • Preheat the oven to 180ºC for 20 minutes.
  • Place the entire squash in a baking tray and roast for one hour or until soft when poked through with a metal skewer.
  • Remove from the oven and slit lengthways down the middle. Scoop out the seeds and fork over the flesh.
  • Add the toppings of your choice.

Notes

What to drink with spaghetti squash: A white chardonnay is often recommended for spaghetti squash.
What do you like to drink with pumpkin?

Recent posts

Midsummer Supper Club 21st June 2025

June 1, 2025

Soup recipes for a broken arm

February 26, 2025

The future of farming

January 20, 2025

Previous Post: « My visit to the spaghetti factory in Italy’s most famous pasta town, Gragnano
Next Post: Back to India »

Reader Interactions

Comments

  1. Trevor Ellis

    July 2, 2019 at 2:54 pm

    5 stars
    This is so inspiring because it inspired me to do some research and I found that some of the best food comes from the bowels of nature, and one of those is the pumpkin.
    Apart from the mouthwatering recipes kindly provided by MsMarmiteLover,
    I wonder how many people know about the nutritional advantages of pumpkins?

    I had no idea that pumpkins are a Good Source of Vitamin A & Carotenoids.

    Having suffered for over four decades from a skin allergy,
    I had no idea that pumpkin can also help cleanse to the skin thanks to the carotenoids found in it.
    So I would like to thank MsMarmiteLover for giving me some much-needed inspiration from this wonderful blog.

    Reply
    • msmarmitelover

      July 2, 2019 at 8:17 pm

      Thanks Trevor. The British don’t do pumpkins that much in their diet which is a shame as they are so good for you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

msmarmitelover

Can’t wait to delve into this by one of my favou Can’t wait to delve into this by one of my favourite food writers @kitchenbee it’s got everything: kitchenalia, divorce and food. Did you know that what we call heartache is actually stomach ache? It’s now recognised that rejection actually causes physical as well as psychological pain. A study shows that pain relief medications such as paracetamol can alleviate heartache. Some of our emotional pain is autonomic: it’s referred to as polyvagal theory. #heartbreak #foodwriting #lovehurts #takotsubo #dopaminewithdrawal
Midsummer supper club 21st June. The theme is frag Midsummer supper club 21st June. The theme is fragrance and scent. Tickets are £45  and you can bring your own drink. Starts 7.30pm and the nearest tube is Kilburn on the jubilee. Parking is free outside. Exact address given on booking. https://msmarmitelover.com/product/midsummer-supper-club-2025-scent-and-fragrance #london #supperclub
Oil portraits of me painted at Burning Van festiva Oil portraits of me painted at Burning Van festival by artists @cristina_vercesi (left) and YouTube sensation and Royal Portrait gallery exhibiter @alex_tzavaras. It was an utter privilege to sit for these wonderful artists- a real highlight. I’m taking them home and framing them. It was easy to sit still for 90 minutes with the amazing DJ set @leonidas_lovetoparty More deets later. #portraiture #festivals #oilpainting
Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Table side Caesar salad @maisonfrancois for @sienn Table side Caesar salad @maisonfrancois for @siennamarla birthday 🎂 #london #restaurants #caesarsalad
I went to sheffield to visit the @reclaimedbrickco I went to sheffield to visit the @reclaimedbrickcompany to look at their hand cut, wire cut and tumbled bricks for a herringbone patio. I love the historical aspect of bricks, the different quarries from different parts of the country. #patio #englishhistory story
Made brussel sprouts with pistachio pesto. The pis Made brussel sprouts with pistachio pesto. The pistachios came from Brontë in Sicily- they are the best pistachios in the world. You can make pesto with any nut: it’s usually with pine nuts but I’ve used hazelnuts, almonds (trapani), walnuts. #vegetarian #pesto #bronte
Bathroom palette: @firedearthuk scallop tiles @top Bathroom palette: @firedearthuk scallop tiles @toppstiles honed white marble skirting and dado @paintandpaperlibrary paint @sanderson1860 wallpaper this is my first rodeo when it comes to bathroom design. Follow my progress
Yesterday I cooked ( needed help with heavy pans a Yesterday I cooked ( needed help with heavy pans and pouring) pesto alle genovese. Made pesto in the vitamix: fresh basil leaves, 4 cloves garlic, 100g pecorino, 100g pine nuts, 150ml olive oil, salt, and juice of half a lemon. Whizz up.  Then cook the pasta - traditional shape is trofie but I only had fusilli. Top with small boiled potatoes and steamed green beans. Douse again with olive oil and more pine nuts. I served this with green salad with cucumber, avocado, pumpkin seeds and a mustard lemon olive oil dressing. #familylunch #sundaylunch #pestopasta #pestgenovese
Unstyled food photos no.4: butternut squash soup. Unstyled food photos no.4: butternut squash soup. Peel and cut up the butternut squash. Discard the seeds. Roast with olive oil, salt, smoked paprika in the oven for 30 minutes. Soften 2 brown onions in a deep pan with olive oil, add 3 cloves garlic minced, 3 bay leaves. Then add the veg stock powder and 1.5 litres hot water to the pan. Stir. Pour in the roast butternut squash. Cook for 10 minutes. Then remove the bay leaves and blend. Add 3 large scoops of natural yoghurt or skyr. Season to taste. Transfer back to the deep pan and serve with grated cheese, pumpkin seeds, chilli. 🌶️ #vitamix #soup #winterfood #agacooking
Follow on Instagram

Archives

Copyright © 2025 msmarmitelover