Don’t let your pumpkin go to waste!

Scroll

Nourish - Don’t let your pumpkin go to waste!

Don’t let your pumpkin go to waste this season! Use the flesh for soups, pies, and breads, roast the seeds for a healthy snack, or get creative with pumpkin skin crafts by repurposing the shell into planters or bird feeders. Even the skin and pulp can be composted to enrich your garden. If you have pets or live near wildlife, then pumpkins are a natural, healthy treat for many animals. Additionally, whether in the kitchen, garden, or as a fun DIY project, your pumpkin has endless possibilities.

Also, Pumpkin seeds are packed with nutrients and offer several health benefits. They are rich in:

  • Magnesium: Supports heart health, muscle function, and bone strength.
  • Zinc: Boosts immune function and skin health.
  • Healthy fats: Promote brain function and cardiovascular health.
  • Antioxidants: Help protect cells from damage and reduce inflammation.
  • Protein: A good plant-based source for muscle repair and energy.

Biona Pumpkin Spice Latte

Biona have created the ultimate cosy autumn moment with a homemade pumpkin spice latte using their organic ingredients. Rich pumpkin, warming spices, and a splash of coconut milk come together for a comforting, all-natural treat. Perfect for curling up with a blanket and savouring the season!

Depending on how you like it, use more or less of the below:

  • First, mix the coconut milk, pumpkin, spices and agave together with a whisk. Pour your espresso into your favourite mug or glass, and pour over your pumpkin mixture on top to create the perfect pumpkin spice latte.

Biona Pumpkin Pie

Biona have made this with warming spices such as cinnamon and ginger. As a result, this deliciously creamy Pumpkin Pie is perfect for an autumn dessert.

Serves: 12

Prep: 20 minutes

Cook: 20 minutes

Ingredients – For the Crust:

For the Filling:

Method

  1. Preheat oven to 180c and line an 8×8-inch baking dish with greaseproof baking or parchment paper.
  2. Make crust by adding oats to a food processor and blending until you reach the consistency of oat flour.
  3. Next, add almond flour, sea salt, coconut sugar and mix once more.
  4. Then add maple & agave syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears too dry, add more coconut oil.
  5. Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object and press down to pack the crust into place.
  6. Bake for 20 minutes, then set aside to cool.
  7. In the meantime, add all the filling ingredients to the food processor and then blend until smooth, occasionally scraping down the sides as needed.
  8. Taste and adjust seasonings as needed, adding more maple & agave syrup or coconut sugar for sweetness. Set aside.
  9. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 1 hour.
  10. Remove from oven and let cool completely before loosely covering with foil and transferring to fridge to set for 4-6 hours, preferably overnight.
  11. Slice and…Enjoy!

Biona Pumpkin Risotto

Try this autumnal recipe for Pumpkin Risotto. It is comforting and delicious as well as being packed with flavour.

Serves: 6

Prep: 10 mins

Cook: 30 mins

Ingredients:

Method:

  1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
  2. Melt the coconut oil in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt then cook until softened, 2-3 minutes. Next, add the thyme and rice and cook for one minute longer.
  3. Then add the white wine vinegar with a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but also has a bite to it, it should be creamy in texture, and will take about 20- 25 minutes.
  4. Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

Roasted Pumpkin wedges with Tahini Sauce

Serves: 4

Prep: 10 mins

Cook: 25 mins

Ingredients:

  • 1 small pumpkin 
  • 4 tbsp Olive Oil (plus extra for topping)
  • 4 tbsp panko breadcrumbs or regular breadcrumbs
  • 2 tsp dried Italian herbs
  • 1 tsp salt
  • ½ tsp pepper

For the Tahini Sauce:

  • 2 tbsp Tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 2 tsp olive oil
  • 1-2 small garlic cloves pressed
  • salt to taste
  • Parsley leaves, finely chopped 

Method:

  1. First, preheat the oven to 200°C (180°C fan-assisted).
  2. Next, wash the pumpkin, cut in half and scrape out the seeds using a spoon. Cut into thin wedges and lay them in a single layer on a baking tray.
  3. Mix the Panko, herbs, salt, and pepper and sprinkle it over the wedges.
  4. Next, drizzle the olive oil over the wedges and bake them for 25 minutes until tender.
  5. Mix all the ingredients for the tahini sauce and season it with salt. It doesn’t need a lot of salt, only a pinch to enhance the flavour.
  6. Serve the warm pumpkin wedges with the tahini sauce on top, an extra drizzle of olive oil and a sprinkle of parsley leaves.