Pumpkin cake, soups, and pies - the recipe choices are endless

October 17th 2017
By: Melanie
Pumpkin cake, soups, and pies - the recipe choices are endless

There was time when most of us used to throw out the left over pumpkin, mainly to be honest because we saw it as a second rate food, however those times have changed and we’ve realised that it is not a second rate food but also with the right treatment it can be really tasty. So if you usually throw out your left over pumpkin think again as it could make a tasty treat, there’s a whole plethora of recipes available on the BBC Goodfood website including Pumpkin Hummus, Pumpkin, Fennel and Taleggio Gallette, Pumpkin and Caramel cake, baked pumpkin fondue, pumpkin pancakes to our favourite choice which we have showcased below. Remember to keep the seeds too as these can be enjoyed as a snack, please follow this link.

Pumpkin and Pecan Strudel

This recipe is delicious as it offers a combination of textures with its crunchy filo pastry and soft pumpkin centre.

You will need either around 1kg of either pumpkin or butternut squash (keep the seeds) 2 tsp vegetable oil, 140g soft light brown sugar, plus extra for sprinkling, 100g ground almond, 100g fresh white breadcrumb, 1 large egg, beaten, ½ tbsp reserved for glazing, 1 tbsp ground cinnamon, a good grating of nutmeg, 6 sheets filo pastry sheets and 85g butter.

First of all preheat the oven to 200C, then peel and slice the pumkin into around 4cm slices and cook until soft between 30-45 minutes, push a sharp knife into the flesh to make sure it is cooked, then leave to cool. Lower the oven to 160c

Once the pumpkin has cooled add it to your food processor and whizz until its smooth, then tip into a bowl adding sugar, almonds, breadcrumbs, egg, spices and then mix well with a spoon – they say that this can be done up to two days ahead.

Layer the pastry sheets on top of each other, brushing some melted butter and pecans between each sheet. Spoon the pumpkin filling along one edge of your pastry sheet, leaving a 2.5cm gap at the other end. Then turn up the ends and carefully roll up the strudel, taking care that none of the filling comes out then brush the edges with egg to seal. Then transfer to a baking tray, sealed-side down as this will prevent it from leaking during the cooking process and then back for around 40 minutes, checking regularly. Leave to stand for around 10 mins then enjoy on its own or with custard, cream or maple syrup.