How I Learnt to cut Pumpkins without Fear.

Pumpkins and squashes always dominate my veg bag this time of year; and this is (truthfully) the first year I have felt properly confident cutting them. Gratefully I helped my wonderful friend Emily Gussin out at her pumpkin supperclub last year for her book Don’t Waste Your Pumpkin, and naturally there was a lot of cutting (and eating!). As £41.3 million worth of pumpkins end up in the bin each year, I wanted to share my tips for how to get over your pumpkin cutting fear and actually enjoy them - DELICIOUS, slightly sweeter carbs to brighten up midweek meals.

1. Choose the right knife

Go big - you want a large, sharp chef’s knife or a sturdy serrated one - my knife of choice is always a serrated edge - the type you’d use to cut a crunchy loaf of bread. Blunt blades are actually more dangerous because they slip more easily.

2. Create a steady base

Start by cutting a small slice off the bottom or side of the pumpkin (or the stalk if it’s easier). Your goal here is stability; you want a flat surface so the pumpkin doesn’t wobble or roll about as you cut. Think of this as your safety anchor.

3. Slice in half

Place the pumpkin on its newly flat base. Holding the top steady (carefully!), press the knife into the top centre and slice straight down. I like to hold the top of the blade with my palm for stability here, and it can also be helpful to rock the knife gently back and forth to make sure it gets all the way through the half safely. Be patient - you’ll get through it (and remember that different pumpkins and squashes have different skin thicknesses, so some will be way easier to get through than others).

4. Scoop the seeds

Once halved, use a large spoon or ice cream scoop to remove the seeds and stringy insides. You can save the seeds for roasting or toasting later (in a dry pan on a medium heat, till they begin to ‘pop’ in their shells - then season and store in an airtight container).

5. Cut into wedges or chunks

Depending on what you’re planning to cook, you can slice each half into wedges or chunks. Smaller pieces cook more evenly and are easier to peel which is a bonus for soups or roasting; I tend to leave the thinner skins on though if I’m roasting for extra fibre (and they can be so pretty!)

Once you’ve got the pumpkin into a manageable shape, you suddenly see how much potential it holds. You don’t need to do anything fancy with it either.

An easy tray of roasted chunks with olive oil, salt, and a little honey goes a long way - the kind of thing that can turn into tomorrow’s soup, or get tossed through grains and goats cheese to make a dinner side. If you’ve got more time, simmer it down with coconut milk, garlic, and ginger for a comforting lunch bowl (that can be topped with your roasted seeds too!)

Those squashes and pumpkins that take over our houses at this time of year should be celebrated - and I hope this has inspired you to take the first step; slowly, with a sharp knife and an exciting new mid-week recipe to brighten up the dark nights.