Perfect Halloween Dinners

So when you think Halloween/Autumn what two veggies immediately come to mind? Butternut squash and pumpkins? Yes me too!! Which is why I decided to incorporate each into a yummy dinner. 

So butternut squash, I thought to myself what would this be really nice in and it hit me. Such a gorgeous, warm and robust flavour would be ideal in a soup and butternut squash soup is absolutely delicious and fairly straightforward to make.


  • Butternut squash
  • Carrots
  • One onion
  • Seasoning
  • Stock cube
  • Oil
  • Plain Yoghurt
  • Boiling water

Start by preparing the butternut squash, this was quite a difficult task and even with three people in the kitchen it required a vast amount of elbow grease. It’s quite a big and dense vegetable with quite a thick skin which was hard to peel. Honestly wonder how they make oak so easy on tv. It was worth it though. Once prepared fry an onion with a chopped chilli and prepare the carrots by peeling and cutting into small pieces. Throw both veggies into the pan and season with whatever spices you prefer, we used thyme and rosemary. Boil the kettle and add the water until all veg is drowned and add two vegetable stock cubes. Let boil until all veg is soft and simply purée with a hand blender. It really is that the easy, when playing up garnish with some fresh rosemary or simply drizzle with a bit of yoghurt. 

Pumpkin. Now when placed in front of a pumpkin it really is quite confusing to use it wih in cooking due to the shape. Since we were planning to carve some pumpkins we thought we might as well try and use what we can of it in a small dish. When using a pumpkin in cooking it is usually easier to cut entirely in half to remove the inside as you could get more out this way but we still did well. Anyway we decided on a pumpkin risotto. It sounds quite fancy but I’m surprised at how easy the dish actually was.


  • Pumpkin
  • Arborio rice
  • One onion
  • Stock cube
  • Ginger
  • Seasoning
  • Butter

Begin with the pumpkin, the part you want is the slightly harder bit surrounding the edge of the pumpkin, microwave for five minutes to soften. Pumpkin has quite a strong flavour so don’t worry if you don’t manage to get a lot out. Fry an onion in a table spoon of butter and add some seasoning in a big saucepan. Boil the kettle and add equal amount of water to rice it worked fine for us but for a saucy risotto simply add a bit extra water. Add the rice to the melted butter and coat before adding the water and pumpkin pieces. We added parsley and rosemary for flavour as well as a chopped chilli and vegetable stock cube. Then simply but the gas on a medium heat and allow to cook for around 20 minutes depending on how much rice you added. Mix every so often so all the ingredients are well incorporated. Then serve it really is that easy and you can add anything to a risotto! Mushroom risotto is another favourite. Most risottos usually have cheese in the dish but we left this ingredient out as it makes it more of a heavy and filling dish but if you do want to add a some cheese add befor serving and allow to melt into the dish.

Let us know how your halloweekend went! What did you get up to and make. I know I’ll be watching many scary film on the sofa with soup, risotto and sweets. My perfect Halloween night in!

Love Curls and S x

Happy Halloween!


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