Halloween has come and gone and the costumes have been packed away, but what are you going to do with those jack o’ lanterns sitting on your porch or yangtai? Rather than chucking them in the compost, why not put them to use in the kitchen? Simply cut off any carved sections that look they are going a bit dry and use the rest (it might be best to give them a good wash first in case they’ve picked up any dust or grime during trick or treating).
Pumpkins and winter squashes of all kinds are super versatile, finding their place in both sweet and savory dishes. Carving pumpkins often aren’t as flavorful as other varieties of squash (although we don’t usually get the massive stringy varieties in Beijing anyway), but that’s nothing a little sugar or spice can’t fix. We’ve come up with two recipes, starting with a sweet and healthy breakfast that will help you reach your five a day.
Pumpkin oatmeal
Makes 2 servings (adapted from a recipe by Well Plated)
1 cup old-fashioned oats
1 1/2 cups milk (any dairy or plant-based milk will work, we used almond)
1/2 cup pumpkin puree*
1-2 tbsp maple syrup (depending on how sweet your pumpkin is)
1/2 tsp ground cinnamon (other pumpkin pie spices like allspice, ground ginger, and ground cardamom are great as well)
1/2 tsp vanilla extract
1. Combine the oats and milk in a pot on the stove and bring to a simmer. Cook over medium heat for 2-3 minutes.
2. When the oats are nearly cooked, stir in the rest of the ingredients and keep cooking until the oats are tender.
3. Serve warm with whatever toppings you like — toasted nuts and seeds, dried and fresh fruit, and nut butter all work well.
* To make your own pumpkin puree, cut your pumpkin or squash into large chunks, scoop out the seeds, and either roast in a 350℉ oven until tender when pricked with a fork, or do the same in the microwave in 5-10 minute bursts until tender. Then, scoop the flesh away from the skin and puree in a blender or food processor until smooth (you can also mash with a fork or potato masher).
This next recipe is great for anyone who wants to expand their repertoire of home-style Chinese dishes. Simple and quick to make, the savoriness of the minced pork and soy sauce works really well against the sweet pumpkin.
Spicy braised pumpkin with minced pork
Serves 2-3 as part of a Chinese meal
2 thick slices of ginger
2 garlic cloves, lightly crushed
150g minced pork
2 tbsp Shaoxing wine (cooking wine)
750g pumpkin, peeled and cut into 1-2cm cubes
1 tbsp Sichuan chili bean paste (doubanjiang)
2 tbsp light soy sauce
1 cup stock or water
1. Heat 1 tbsp of cooking oil in a wok, add the ginger and garlic and stir fry for a few seconds.
2. Add the pork and cook until it turns color, then add the Shaoxing wine. Stir fry for a couple of seconds.
3. Add the cubes of pumpkin and the chili bean paste and mix well with the meat. Add the soy sauce and water and bring to a simmer.
4. Cover and cook for 10-15 minutes until the pumpkin is tender. Season to taste with salt and white pepper, then serve warm with rice.
Note: Although it has the word “spicy” in the title, this dish won’t set your tastebuds on fire. Nevertheless, if you’re cooking for young kids or the chili averse, simply leave out the chili bean paste, up the soy sauce content a little, and add an extra drizzle of dark soy sauce for color. If you want just a hint of spice, you can also add a couple of dried chilies when you fry the ginger and garlic.
Images: Pixabay, Robynne Tindall
