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Bake pumpkins whole for a show-stopper ... or just add sausages

Celebrity chef Rozanne Stevens says there are plenty of ways to use your pumpkin this Halloween.

'Boerwors' sausage

and pumpkin bake


600g butternut squash, peeled and cut into wedges

3 tbsp olive oil

Salt and pepper

1 tbsp caraway seeds

8 large spicy sausages

450ml chicken gravy (shop bought)


Preheat the oven to 220°C.

Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.

Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp.

Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble. Serve with colcannon or mash potato.

Halloween baked pumpkin (RIGHT)


4 small miniature pumpkins or 1 medium-sized pumpkin

100g chorizo sausage

1 tin of chickpeas, drained and rinsed

2 tbsp sun-blush tomatoes

225g baby spinach leaves

Salt and pepper

100g feta cheese


Put the pumpkin in the oven and bake for about 45 minutes at 180°C until tender. Check by prodding with a dinner knife.

Fry the chorizo until crispy, add the chickpeas, sun-blush tomatoes and spinach and heat through. Season.

Slice the 'lid' off the pumpkin or little pumpkins.

Scrape out all the seeds very well.

Spoon in the filling and sprinkle with feta cheese.

Replace the 'lid'.

For more recipe ideas, Rozanne's book Delish is available in stores or see www.rozannestevens.com