If you need proof that pumpkins aren't just for carving into Halloween horrors, look no further than this load of lovely recipes

It's that strange time of year again when all of a sudden you've got pumpkins coming out of your ears. But if you haven't got a fairy Godmother to turn them into carriages, sometimes it's hard to know what to do with them. Fear not, here's how to make the most of this colourful veg, seeds n' all:

 

Pumpkin stew

Yotam Ottolenghi's hearty pumpkin stew cooked with spices and falling-off-the-bone oxtail is given a last minute kick with garlic and citrus gremolata. Surely one of the zingiest stews around.

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Pumpkin pilaf

This recipe by Foods with Judes makes for a seriously colourful lunch. The wholegrains feature guest appearances from crunchy kale and coriander, giving a whole new Asian-inspired flavour.

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Pumpkin cocktail

Where there's a festive occasion, there is always time for booze: so why should Halloween be an exception? This creamy rum and vanilla vodka concoction is your grown-up reward for all that exhausting trick or treating. 

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How to roast your seeds

Not so fast binning those pumpkin innards – here's how to turn them into a tasty nibble in less that 15 minutes.

Step 1

Wash all the extra slop off your seeds and boil in salted water for 10 minutes.

Step 2

Drain and pat dry.

Step 3

Spread the seeds on a baking sheet and drizzle with a teaspoon of extra virgin olive oil. 

Step 4

Roast them at 160°C for 10 minutes and they're ready to go.

 

Try mixing with equal pinches of salt, sugar and cinammon for a bang-on seasonal snack. 

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seeds

Via: Rebecca Sims / CC BY-SA 2.0 / Flickr: divinedecay

 

Pumpkin parkin squares

With your own freshly toasted seeds and a generous dollop of rich black treacle, these slabs of indulgence are a chance to be a insufferable show-off on Bonfire Night.

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pumpkin parkin

Photo: Karen Thomas