LET’S GET THIS PUMPKIN PARTY STARTED!

Dice 1 carrot, ½ onion and 1 celery stalk. Cut 250g of pumpkin into small cubes, removing the skin and seeds. Sautee the vegetables together over a medium heat until soft, adding a sprig of rosemary. Blend all the cooked vegetables and add a tablespoon of olive oil and a pinch of salt.

Add the barley and continue cooking stirring frequently. If it’s too thick, add a splash of water.

You can also add some grated Parmesan cheese during the last minute of the barley cooking to make the dish even more creamy!

Cut 200g of pumpkin into centimetre cubes. Finely chop an onion and brown it with 30g of butter in a saucepan.  When the onion is browned, add the pumpkin and cook for 15 minutes, stirring it from time to time.

Add 200g of risotto rice and stir for about 5 minutes. Poor in vegetable stock a little bit at a time, stirring frequently.  When the stock has cooked into the rice, add some more and repeat this step until the rice is cooked to your liking.

After about 15 minutes, remove the pan from the heat and stir in some parmesan cheese and another 20g of butter. Add a grind of black pepper and a drizzle of oil and serve.

Cut 200g of pumpkin into cubes, removing the skin and seeds. Bake at 200 degrees for 15-20 minutes.

Rinse 175g of red lentils under cold water, put them in a pot and cover them with water and bring to the boil. Simmer for 20 minutes, then drain and put in a food processor. Add the pumpkin and blend intermittently until the mixture is chunky (you don’t want it to be only liquid).

Add a pinch of salt and a few tablespoons of breadcrumbs to bind the mixture together. Form into balls with your hands, and lay the meatballs on a baking tray lined with baking paper.

Drizzle the meatballs with oil and bake them in a preheated oven at 200 degrees for 15 minutes.

Preheat your oven to 180 degrees. Wash 800g of pumpkin without peeling it, remove the seeds and then cut it into slices about 2 cm thick.

Cover a baking tray with baking paper and arrange the pumpkin slices, add a pinch of salt and pepper, sprinkle them with chopped rosemary and drizzle them with a few tablespoons of olive oil.

Put them in the preheated oven and let them cook at for about 20 minutes.

Cut 200g of pumpkin into cubes removing the skin and seeds. Bake in a preheated oven at 180 degrees for 30 minutes and blend.

Put 150g of 00 flour, 100g of sugar, and ½ sachet of baking powder in a bowl, mix well and set aside.

Melt butter (55g), let it cool and mix with 70ml of milk, a beaten egg and baked pumpkin puree.

Add the liquid ingredients to the dry, and stir to prevent lumps from forming. Finally add the dark chocolate drops sprinkled with a little flour (so they don’t sink into the dough).

Spread the mixture inside some muffin cups and fill them 3/4 full. Bake in a preheated oven at 180 degrees for 15-20 minutes.