Pumpkins are the epitome of fall: beautiful tangerine gourds in all shapes and sizes. Now that Halloween is done, the supermarkets are filled with an abundance of these glowing lanterns—unloved and unclaimed and often at a bargain price. For broke students, making the most of in-season ingredients is a great habit to save on your grocery bill.
They can be an awkward and sometimes intimidating ingredient to work with. Still, as a vegetable that is quickly adapted to sweet and savory dishes: pumpkins can be a secret kitchen hero for the savvy chef. Take a break from hefty exam revision and try one of these recipes for fall-flavored fun.
Make pumpkin gnocchi.
If you’ve never made your own gnocchi, it’s a great kitchen experiment and pretty simple. Blend pumpkin with a russet potato in this 4-ingredient recipe from Sweet Simple Vegan. (https://sweetsimplevegan.com/pumpkin-gnocchi/) If you don’t have nutmeg available, you could try allspice or cinnamon for a flavor complement. Beware: this one needs plenty of flour and a large surface to craft the gnocchi—so maybe invite your roommates to help.
P.S. Check out Sweet Simple Vegan’s youtube channel and socials for other plant-based recipes. Lots of kitchen inspirations.
Make a squash salad.
This delicious recipe has been in my family for centuries. Just kidding, I started making this a few years ago, but it has since become a go-to autumn salad, especially when gourds are in season. Salad is a bit of a misnomer as this one is heavy on the carb and light on the lettuce, making it a beautiful fall delight.
Toss some cooked gnocchi or pasta (I like fusilli) together with arugula, cherry tomatoes (for zing), black olives for salty deliciousness (the canned kind works here), cubed feta (vegans can sub with salted chickpeas), fresh basil (dried if needed), and cubed cooked pumpkin.
Sprinkle over a pinch of salt, pepper, balsamic vinegar, dried herbs (if available), olive oil, et voila… a Mediterranean fall salad that is balanced but indulgent.
Puree and bake!
If you have a blender, use leftover pumpkin flesh and blend it into a puree, it makes a great wet ingredient to add to a vegan recipe. No blender? Simply boil until very soft (20 minutes) and then mash with a potato masher until lump-free. It is pretty watery, so be sure to strain the puree thoroughly. Otherwise, you will end up with a soggy bake. You may also wish to add sugar for flavor intensity. Sub in your pumpkin puree in any recipe that calls for canned!
Try these chocolate chip pumpkin cookies: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/
Add it to a smoothie.
Like our bougie friend, the avocado, or the trusty banana- pumpkin is soft and blendable. It makes a sound, mild base for a smoothie. Once cooked (boiled works fine for this), separate from the skin with a sharp knife. Chop up your leftover pumpkin into 2-4 inch chunks, place it in freezer bags (in individual portions of course), and then defrost to put in your blender with smoothie ingredients. Add some cinnamon, frozen banana, and almond milk for an enriching fall smoothie.
This works best with most giant pumpkins- as ornamental or miniature squash will have a more intense flavor that might be hard to mask.
Scoop out the seeds and make a study snack.
Most supermarket squash will be filled with abundant seeds or pepitas. Instead of throwing those bad boys away, save them, dry them out and then enjoy them as an energy-boosting study snack.
This can be a little laborious. First, separate your seeds and remove the pumpkin flesh, soaking them overnight in cold water. The next day, add them to a pan and boil them to clean them further and remove any last pieces of pulp. Once boiled and strained, thoroughly dry them with a paper towel. (Trust me, the drier they are, the better they will roast).
Spray an oven-proof tray with cooking oil, preheat the oven to 350 degrees and add your preferred seasoning mix. You could add cinnamon, nutmeg and some brown sugar for a sweet snack, or if you prefer, a kick: chili and smoked paprika. Roast for 15-20 minutes until brown and crispy. This works with butternut squash, spaghetti or delicata seeds too. Eat alone, or mix with cranberries and dark chocolate for a trail mix.