Candian households spend an average of $1100 a year on food that ends up getting wasted, and 30% of that is on vegetables. That is a pretty hefty amount! With Halloween fast approaching something I want to focus on is one of the most versatile vegetables out there – squash! And yes, pumpkins are a part of the squash family.
With pumpkin flavoured and decorated everything, I want to give you some awesome & easy tips to have waste-free autumn.
Sophia and I joined Love Food Hate Waste Canada to create this video on ideas you can bring into your own home this spooky season. You can watch it below.
How to store your squash (0:45)
Keep your pumpkins and squash in a cool area, like a garage or a cold cellar. This will keep it fresh for up to three months.
Roasted Pumpkin Seeds (1:05)
It’s way easier to separate the seeds from the stringy parts then you’d think, and all you need is a bowl of cold water! Remove the insides of the pumpkin (or squash) and add them to the bowl with water. The seeds will float to the top and voila! Ready to be seasoned.
Pumpkin Tea (1:35)
That water you just used to separate the seeds…is perfect for pumpkin tea! I wasn’t kidding when I said zero-waste. You can drink it on its own, add it to an autumn soup (like this one), or even a smoothie. It’s extremely high in vitamin A and very low in calories.
Jack-O-Lantern Alternative (2:10)
The best way to keep a pumpkin post-halloween is if you don’t cut into it. Sophia and I suggest decorating the outside of your pumpkin this year! You can use non-toxic paints and other crafts available in your home.
If you do decide to do a little pumpkin carving this year, make sure you separate the seeds and insides so you can enjoy as much of it as possible.
Squash Recipes
Mini Squash Stuffed with Quinoa and Greens
Pumpkin cheesecake stuffed pumpkins
Thank you to my friends at Love Food Hate Waste Canada and my daughter Sophia for joining me.
Photography by Ryan Hegarty.
