HOW TO TURN YOUR HALLOWEEN LEFTOVERS INTO A SOPHISTICATED FAMILY DISH USING BOURSIN
The statistics on post-Halloween pumpkin wastage are frightening, anticipating that this year 12.8m pumpkins bought for decoration during Halloween are likely to be left uneaten[1].
Boursin® the nation’s favourite indulgent cheese, has partnered with MasterChef 2018 Winner Kenny Tutt and charity FoodCycle, to demonstrate how food waste and the iconic, vibrant orange winter vegetable can be re-used to create a sophisticated family dish using leftovers.
98 per cent of Brits cite their concern for food waste and nearly half of people (47%) don’t know that carving pumpkins from the supermarket are edible[2], so Kenny Tutt has created an array of moreish dishes using Boursin that elevate ‘every day’ and utilise the most common seasonal food waste culprits, including Roasted Pumpkin Mac ‘N Cheese.
Kenny Tutt says: “This dish brings the humble Mac ‘N Cheese to the next level with the addition of punchy Boursin and sweet roasted pumpkin. I love autumn and the food that goes with the season and one-pot family dishes are a great way to use up leftover meat, vegetables – even cooked pasta. Cheese is a top ten food waste item which is crazy to think about with the work that goes into making it and of course how delicious it is. This recipe is a winner.”
The new Boursin and FoodCycle campaign, championed by restaurateur Tutt, aims to encourage the nation to get creative in the kitchen with leftovers, and show how food that would otherwise go to waste can be turned into delicious restaurant-quality meals – a challenge faced by FoodCycle charity volunteers week in, week out.
HOW YOU CAN GET INVOLVED
You Create, We Donate: For every seasonal serve shared on social media, Boursin will donate £5* to FoodCycle; a UK charity that nourishes the hungry and lonely with delicious meals and great conversation, using food which would otherwise go to waste.
*Total donation capped at £20,000 please see www.boursin.co.uk/foodcycle-campaign/ for full T&C’s
RECIPE
Roasted Pumpkin Mac ‘N Cheese – serves 4/5
Ingredients
1 Pumpkin or butternut squash (approx. 1kg)
150g Garlic & Herb Boursin
150g Leftover mixed cheese, grated (Cheddar, Red Leicester, Parmesan, Comté)
150 Macaroni
1 Small white onion, finely chopped
50g Unsalted butter
100g Plain flour
1 Litre semi-skimmed milk
1 Nutmeg to grate or a pinch of powdered nutmeg
150g Stale bread blitzed to a crumb
3-4 Fresh sage leaves
Splash of vegetable oil
Salt and pepper
Method
Preheat your oven to 190°C/375°F/gas 5.
Peel the pumpkin or squash, halve lengthways, then scoop out and discard the seeds. Chop into roughly 2cm chunks and place on a large baking tray. Drizzle with a little oil, season with salt and pepper and roast in the oven for 35-40 minutes until soft and caramelised.
Melt the butter in a large, deep pan over a medium heat then add the finely chopped onions and cook for 10 minutes or until soft. Reduce the heat to low and then stir in the flour. Whisk in the milk, a little at a time, until the sauce is smooth and glossy. Don’t worry if it starts off a little lumpy, these will soon disappear.
Add two-thirds of the cheese to the pan, and half the Boursin, and stir until melted. Grate in a little nutmeg and season to taste with salt and pepper. Simmer for a few minutes or until thickened and silky, stirring occasionally.
Cook the macaroni in a large pan of boiling salted water for just 2-3 minutes as this will continue to cook when baked.
Add the roasted pumpkin to the cheese sauce and stir well. Fold the cooked pasta through the sauce, then tip into a family sized baking dish.
Sprinkle over the remaining cheese and the rest of the crumbled Boursin. Finish with a good handful of breadcrumbs, fresh sage leaves and a drizzle of oil. Bake in your preheated oven for 30-35 minutes or until golden and bubbling. This is lovely served with some steamed buttered vegetables or some slow roasted tomatoes.
