Carving out Jack O’ Lanterns is fun, which is why we gave you a step by step guide to fault free pumpkin carving. But it’s difficult working out what to do with all that carved out pumpkin flesh.

Which is why we’re going to spend the next few days giving you delicious recipes, all made with leftover pumpkin!

We’ve already shown you how to make a spicy pumpkin and chickpea curry today we’re going to show you how to turn leftover pumpkin flesh into a delicious, hearty pumpkin and parsnips cassoulet!

Category: Dinner

Preparation time: 20mins

Cooking time: 1 hour 25mins

Total time: 1 hour 45mins

Ingredients:

• 2 large onions
• 2 cups of pumpkin flesh
• 2 cups of parsnips
• 3 garlic cloves
• 2 tablespoons of olive oil
• 2 cans (425g) of mixed beans
• 1 1/4 cup of vegetable stock
• 1 cup of red wine
• 1 can (780g) of tomatoes
• 1 tablespoon of sugar
• 2 large sprigs of fresh thyme
• Salt and pepper, to taste
• 2 cups of fresh breadcrumb
• 3/4 cup of parmesan

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

Directions:

How to make your Halloween Pumpkin Cassoulet With Parsnips:

1. Chop your onions finely using a sharp chef’s knife and wooden cutting board. Another option is to grate your onion on the coarse grate of a box grater. This is a faster than using a knife, but be warned, it’s also more likely to make you cry as more gas is released from the onions when grating, so be sure to use goggles!
2. Slice the pumpkin flesh (making sure there are no seeds), and then dice the parsnips. Lastly, peel your garlic cloves by crushing it between sharp chef’s knife and wooden cutting board.
3. Heat your oven to 320℉. In a large pan or wok, heat the oil. Once hot, add the chopped onions and fry for 5 minutes, turning occasionally using a kitchen spoon, until they are golden.
4. Add the pumpkin, parsnips and garlic, and cook for a further3 minutes.
5. Drain your can of mixed beans, and then add to the pan/wok.
6. Add in the stock, wine, tomatoes, sugar, thyme and salt and pepper. Bring the cassoulet to the boil.
7. Take the pan/wok off heat, and transfer the contents into a large Dutch oven. Make sure the vegetables and beans are all under the liquid by pressing them down, using your kitchen spoon.
8. Make your breadcrumbs by grating stale bread on the coarse grate of a box grater. Then, use the fine grate to grate your Parmesan.
9. Sprinkle the breadcrumbs and Parmesan over the top of your cassoulet, cover the Dutch oven, and cook for 40 minutes in your preheated oven.
10. Uncover and place back into the oven for a further 40 minutes. Serve with some garlic bread and some stir-fried cabbage. Happy Halloween!

Tools used:

Measuring spoons

Measuring cups

Chef’s knife

Cutting board

Box grater

3pc kitchen spoon set

Chef Remi recommends:

The Chef Remi Box Grater is the ultimate, multi-tasking food prep device. 4 different plates give you the versatility to grate, chop, slice and grind all types of food.

Use the coarse grate for grating semi-hard cheese or shredding vegetables, and the fine grate for grating hard cheeseormincing vegetables.

Use the zesting plate for grinding spices, herbs, garlic and ginger, as well as zesting

citrus fruits, and the mandolin plate is perfect for creating very thin slices of vegetables, such as potato, which is almost impossible to achieve with a knife.

Razor-sharp stainless steel teeth cut through food like a knife through butter, whilst also resisting rust, corrosion and dulling for a lifetime of use.

Add this indispensable kitchen tool to your collection today.