Enjoy a Monster Feast this Halloween
\nPumpkin Recipes from Barilla<\/h3>\n
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In more ordinary times, Halloween is the occasion where families set out to explore their neighbourhoods on the hunt for something sweet and to indulge in all things spooky. In today\u2019s world, our festivities may be limited to our own homes, but that doesn\u2019t mean we can\u2019t still celebrate All-Hallows Eve, albeit in a slightly different way.
\nWith the help of expert chefs from Barilla, the Italian family pasta company established in 1877, we have picked out some scarily good dishes to put on an authentic Halloween feast this October, with beautiful autumnal ingredients.
\nDid you know, more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten1? Grab those leftover pumpkins and let\u2019s not let a thing go to waste this Halloween.
\nSo, grab your capes, masks and your fake blood (*not required for the recipes*), and let\u2019s dig in.<\/p>\n
Tortiglioni with Pumpkin and Aubergine Cream
\nMedium difficulty
\nPrep \u2013 10 minutes
\nCooking \u2013 30 minutes
\nServes 2
\nIngredients:
\n160g Barilla Tortiglioni
\n1 large Aubergine
\n80g Pumpkin
\nSalted Ricotta
\nMarjoram leaves
\nExtra Virgin Olive Oil
\nSalt
\nMethod:
\nPreheat the oven to 180\u00b0
\nWash and dry the Aubergine. Cut in half and bake in the oven at 180\u00b0 for 20 minutes
\nBlend the cooked pulp in a blender with some Marjoram leaves
\nAdd a drizzle of Extra Virgin Olive Oil and set aside
\nCube the pumpkin
\nSaut\u00e9 in frying pan until crunchy
\nCook the pasta in salted water, al dente
\nSaut\u00e9 the pasta in a frying pan with the pumpkin cubes
\nServe as follows:
\nAubergine cream at the base
\nPasta and Pumpkin chunks in the centre
\nSprinkle with salted ricotta to finish<\/p>\n
Barilla is available on shelf now in Tesco, Asda, Co-op, Amazon and Ocado. RRP \u00a31.29 (excluding lasagne at \u00a31.50).<\/p>\n
Lasagne with Pumpkin Ragu, Cabbage and Almonds
\nMedium difficulty
\nPrep \u2013 25 minutes
\nCooking \u2013 30 minutes
\nServes 4
\nIngredients:
\n1 box Barilla Lasagne
\n100g Brussels Sprouts
\n100g Red Cabbage
\n100g Pumpkin
\n50g Leek
\n50ml Dry White Wine
\n50g Taleggio Cheese
\n30g Almond flakes
\n800ml Milk
\n30g Butter
\n30g Flour
\nSalt and Pepper
\nNutmeg<\/p>\n
Method:
\nPreheat oven to 180\u00b0
\nCut and saut\u00e9 all vegetables \u2013 julienne the leeks, slice cabbage into long strips and dice the pumpkin
\nSoak all vegetables in the wine and let evaporate
\nSeason with salt and pepper
\nBring the milk to the boil
\nBegin the b\u00e9chamel sauce by melting butter with flour, mixing in the boiling milk and seasoning with salt and nutmeg. Bring to the boil
\nAdd the taleggio cheese to melt and keep some to the side to top the lasagne
\nGrease a baking dish and build the lasagne in this order:
\nAdd b\u00e9chamel and vegetables to the bottom, cover with a layer of lasagne and repeat until you have 5 layers \u2013 the final layer should be b\u00e9chamel and vegetables, with the leftover taleggio cheese
\nPlace in the oven at 180\u00b0 for 20 minutes
\nRest for 10 minutes out of the oven, top with flaked almonds and serve<\/p>\n
Barilla is available on shelf now in Tesco, Asda, Co-op, Amazon and Ocado. RRP \u00a31.29 (excluding lasagne at \u00a31.50).<\/p>\n
1 Hubbub, Pumpkin Rescue Campaign, 2020<\/p>\n","protected":false},"excerpt":{"rendered":"
Last Minute Halloween Idea! What to do with your pumpkin! Did you know, more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten? Why not grab those pumpkins, put on some Halloween music and call the cavalry into the kitchen to cook up a spooky storm […]<\/p>\n","protected":false},"author":5,"featured_media":636273,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-636271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/636271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=636271"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/636271\/revisions"}],"predecessor-version":[{"id":636553,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/636271\/revisions\/636553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/636273"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=636271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=636271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=636271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}