Yes, yes, your carved pumpkin lantern is an architectural triumph but think of the amazing eating opportunities being wasted in the pursuit of Instagram likes!
This year we’re getting on board with Halloween in the way we know best. We've not so much been carving a pumpkin but hacking it up, like a cadaver in a horror movie, and bunging it in the oven.
This was our working lunch today and it’s a perfect autumnal dinner too.
There are loads of delicious pumpkins and squashes around at this time of year but our favourite is Red Kuri (what, you don't have a favourite pumpkin?). This variety has a wonderful chestnutty taste and we love its rich buttery flesh (much like the ripe neck of a young virgin. Sorry, this Halloween lark is starting to get to us).
Hazelnut and thyme pumpkin with tahini yoghurt
One small Red Kuri pumpkin
1 tablespoon fresh thyme leaves
100g hazelnuts (blended into crumbs)
Red chilli flakes (to your taste - we like ours spicy!)
Zest of half a lemon
1 garlic clove ground with sea salt
Drizzle of honey
Olive oil
S & P
Tahini Yoghurt
170g total greek yoghurt (1 small pot)
Juice of half a lemon
2 tablespoons tahini
1 tablespoon extra virgin olive oil
S & P
Pre heat the oven to 180 Degrees
Mix the blended hazelnuts with the thyme, garlic, lemon zest and season
Cut the squash in half and remove the flesh, cut each half into 2cm crescents (keeping the skin on)
Lay the squash on a lined baking sheet
Drizzle with oil, the honey and finally sprinkle with the hazelnut mixture
Bake for 15-20 minutes (until you squash is soft and the crumble is brown)
Meanwhile make the yoghurt - mix all the ingredients adding salt and lemon to taste
Serve with the yoghurt as a canape or with grains and a salad as a main meal
Words by ELLE Food Editors Laura Jackson & Alice Levine
