Pumpkin finger food: 3 anti-waste recipes – Gordon Ramsay’s version

Pumpkin finger food: 3 anti-waste recipes

3 finger food ideas with pumpkin with an anti-waste soul: here is a tasty and clever winter aperitif.

In a single batch we will make 3 pumpkin finger foods. And we will use only one, whole, minimizing waste.

With the pulp, toasted in the oven, we will prepare a delicious soup to be served in small single portions and combined with drops of Greek yogurt and aromatic herbs.

With the peels, cut into strips or sticks, we will create crunchy and delicious chips. To be cooked in the oven together with the pulp or, for the sweet tooth, fried in very little vegetable oil.

And i seeds? They don't jump! Cooked in the oven or in a pan, with oil and spices, they are an excellent snack, light and healthy.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Pumpkin finger food: 3 anti-waste recipes

ingredients for 4 finger foods


  • 1kg of butternut squash
  • 50 ml of Greek yogurt
  • 1 teaspoon of turmeric powder
  • a clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2/3 glasses of vegetable broth
  • a bunch of aromatic herbs
  • 1 tablespoon of spices to taste
  • seed oil to taste
  • Salt and Pepper To Taste

aperitif with pumpkin


First, I washed the pumpkin and peeled it using a mandolin and making strips. I blanched them for a few minutes, dried them and passed them in a little seed oil. I arranged them on a sheet of baking paper and kept them aside.

I divided the remaining pumpkin in 2 and removed the seeds with a spoon, I soaked them for 10 minutes to more easily remove the remaining filaments.

In the meantime, from the pulp, I made some morsels that I placed in the center of a baking sheet covered with parchment paper, sprinkling with turmeric, adding the sliced ​​garlic and sprinkling with half the extra virgin olive oil.

I seasoned with salt and pepper and baked at 180 degrees for 45 minutes, until it became slightly toasted and had a dry and toasted appearance.

aperitif with pumpkin aperitif with pumpkin

Meanwhile, I returned from the seeds, I dried them perfectly with a cloth, passed in a little seed oil and sprinkled with spices. I added them in the oven after 15 minutes, next to the pulp. The seeds should be golden and crunchy and you can also cook them separately, in a pan, checking the cooking better on all sides.

15 minutes from the end, I also added the skins and finished cooking. Alternatively, you can fry them in seed oil while you wait for the pulp to cook to make them even more crunchy.

Once cooked, I blended it with the remaining extra virgin olive oil (to be dosed to obtain the desired consistency) and poured it into my bowls.

I served with a few drops of Greek yogurt, herbs and peels that will give the pumpkin cream a crunchy and chewable part. Aside, I served the spiced seeds, to eat like cherries, one leads to another.

On the contrary, Click.

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