Hallowe’en, All Hallow’s Eve, Samhain….whatever you call it, it spells PUMPKINS, carved ones to be precise (or as the Americans call them – Jack O’Lanterns). There are many subtle variants to the legend of why precisely we carve ghoulish faces into squashes at this time of year (apparently the Irish traditionally use turnips or swedes instead) but ultimately the idea is to scare bad spirits away. Seems sensible enough to me, and I always loved the slightly gory feel of tearing out massive handfuls of fibre and seed from the pumpkin’s interior!
Many many years ago (2005 to be precise), when blogging was still quite niche rather than the first resort of any self-confessed ‘foodie’, Elise over at Simply Recipes ran a competition for the most creative way of using up the off-cuts from the pumpkin carving, and I won! With this picture no less:
Yes, really; hard to imagine that winning now isn’t it? These were the days before every blogger taken seriously had a digital SLR, home studio and props cupboard!
Anyhoo, as you can see from the first photo, I’ve reshot (though it’s still nothing Foodgawker or Tastespotting would consider acceptable), and have tweaked the recipe a bit over the years, omitting the pumpkin seeds (I like to dry-fry them with salt & chilli and serve them as pre-dinner snacks), and replacing the creamy sauce with a simpler sage butter and some fried amaretti breadcrumbs. So here at long last is my reprise of my favourite Hallowe’en recipe, reinvented for 2013….