Halloween and Pumpkins go hand in hand and they also work well with a meaty banger thrown into the mix. So for some Halloween feast inspiration we’ve selected some of our favourite recipes from around the web.
White Bean and Sausage Stew Served in a Pumpkin – thanks to Martha Stewart
• 2 cups dried navy beans
• 2 bay leaves
• 2 sprigs fresh thyme, plus 1 tablespoon leaves
• 5 cups homemade or low-sodium store-bought chicken stock
• 1 large onion, coarsely chopped
• 12 (about 2 pounds each) sugar pumpkins, washed and dried
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 pound turkey sausage, casings discarded, coarsely chopped
• 3 dozen red pearl onions, peeled
• 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
• 4 medium carrots, peeled and cut into 1/4-inch rounds
• 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
• 1 stalk celery, trimmed and cut into 1/4-inch dice
• 1/2 pound white button mushrooms, trimmed and quartered
• 1 cup fresh shelled or thawed frozen baby peas
• 1/4 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 tablespoons coarsely chopped fresh sage
• 1 teaspoon whole black peppercorns
1. Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
2. Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
3. Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper.
Sausage and Pumpkin Pasta thanks to Taste of Home
• 2 cups uncooked multigrain bow tie pasta
• 1/2 pound Italian turkey sausage links, casings removed
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1 cup canned pumpkin
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper.
- Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
- Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Sausage and Pumpkin Autumn Stew with thanks to Marmaduke Scarlet
- 3 tbsp olive oil
- a knob of butter
- 8 sausages
- 1-2 x onions, finely sliced
- 2 x garlic cloves, finely chopped
- 1 tsp ground ginger
- 1 x red chilli, finely chopped
- 1 tsp ground cumin
- 1 x small pumpkin (or butternut squash), peeled and de-seeded, cut into chunks about 2 cm long
- 1 x tin of tomatoes, chopped
- 1 x tin of cannelini of butter beans, drained and rinsed
- 1 tsp dried thyme (or 2-3 sprigs of fresh thyme)
- 250-450ml stock (chicken or vegetable) or water salt and freshly ground black pepper
- a small handful of fresh flat-leaf parsley, finely chopped, to serve
1. Take a large heavy-based frying pan and heat 1 tablespoon of olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, until they are golden brown all over. Set aside.
2. Heat 2 tablespoons of olive oil in a large, heavy-based pan over a medium heat. When hot, add the butter and then the onion, garlic, ground ginger and chilli. Stir and cook for about 5 minutes.Add the cumin, pumpkin, tomatoes, beans and about 250 mililitres of the stock and bring to the boil. Turn the heat down and add the sausages. Cover and simmer for about 20 minutes. If the the stew looks as if it is drying out, then add a little more stock or water.
3. To serve, ladle the stew into bowls and sprinkle over a little of the chopped parsley, with rice or couscous to accompany.