This year my husband was super keen to carve a pumpkin 🎃 Since this is our first Halloween as a family of three, he was excited to set a new tradition. Having researched lots of designs, he opted for a simple smiley face, which is now proudly decorating our window sill.

I absolutely hate wasting food so I was keen on using the pulp of the carved pumpkin.

I made this pumpkin bake and it was a real hit. My husband and I ended up finishing the entire tray in one go and we ended up buying another pumpkin just to make it again. I served it with some garden salad, seed mix & tahini sauce, which lifted it to another level.

As always, this recipe calls for only few ingredients and spices, making it a winner if you’re looking for a wholesome dinner ideas on a budget.

To serve 6 (or two very hungry adults), you’ll need:

Pulp from a carving pumpkin

3 medium potatoes – grated

2 carrots – grated

1 onion – chopped

1 stalk of rosemary

Salt & chilli to season

Dollop of rapeseed oil

Start off by pre-heating the oven to 160C.

Chop the onion and fry it until caramelised. Add in grated carrots and fry for 5mins until they start to brown. Add chopped rosemary & seasoning.

Next add potatoes and pumpkin to the mix and stir thoroughly until the veggies are evenly mixed. Transfer the mix to a baking tray.

Bake the mix for 40 minutes at 160C and 20min at 190C if you want it to go golden.

Serve immediately and enjoy!