There are many ways to use up pumpkin and avoid waste
, 30 million pumpkins are expected to be bought for carving, of which 16 million won’t be eaten, according to research from environmental charity Hubbub.Make the pastry. Tip the flour into a food processor. Add 85g sugar, a pinch of salt and chop in the butter. Whizz together to make a fine, sandy textured mixture. No processor? Put all the dry ingredients in a bowl and rub the butter in with your fingertips to make crumbs.
While the pastry case bakes, tip the drained pumpkin into a food processor and blitz to make a purée . Add 150g sugar to the processor with 1 tsp each of the cinnamon and ginger, ¼ tsp ground cloves and grate in ¼ nutmeg. Add a pinch of salt and blitz together, or beat everything together with a wooden spoon or electric beaters.
Take the dough out of the freezer, and on a lightly floured surface, roll it out into a large rectangle , then portion into 12 smaller rectangles. Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for two minutes until golden brown. Turn over and repeat.Repeat until all of your mixture is gone.1 tub 145g ready made fresh pestoPlace the prepared shallots and squash or pumpkin into a roasting tin, sprinkle over the olive oil. Cook for around 30-40 minutes until softened and beginning to brown. Stir in the pesto.
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