10 best pumpkin recipes

Not just for carving at Halloween, pumpkins have beautifully sweet orange flesh that works wonderfully in all kinds of recipes, from comforting soups to hearty salads and moist cakes. Make the most of this versatile vegetable with our top 10 pumpkin recipes, including fluffy pumpkin gnocchi and an indulgent, sweet pumpkin pie.

Pumpkin filo triangles
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Pumpkin filo triangles

Delicious, crispy parcels filled with sweet roasted pumpkin, pine nuts, creamy mozzarella and fresh mint. These savoury pastries are a great way to celebrate the sweet flavour of pumpkin in autumn, or would make a delicious snack for a Halloween party.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the pumpkin (or butternut squash) with 1 tbsp of the oil. Season well and roast for 15 minutes or until softened and golden. Remove and set aside.
  2. Meanwhile, heat the remaining tbsp of oil in a large frying pan over a low-medium heat. Add the onion, chilli, garlic; season well. Cook for 10 minutes, then add the pumpkin and vinegar and cook for 5 minutes more. 
  3. Transfer the mixture to a bowl, chill for 10 minutes, and then stir in the pine nuts, mozzarella and mint.
  4. Preheat a large baking sheet in the oven. Meanwhile, take 2 sheets of filo and brush one with butter. Sandwich with the unbrushed sheet to double the thickness, and then slice vertically into 3 strips. Put a heaped tsp of the pumpkin mixture in the lower corner of one strip. Fold the filo over the filling to make a triangle, then continue folding up until tight. Brush again with butter. Repeat with the remaining filo and filling.
  5. Transfer the triangles to the hot baking tray (this keeps the base crisp) and cook for 15 minutes or until golden. Serve warm.

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  • Ingredients
  • 500g (1lb) pumpkin or butternut squash, chopped into 1.5cm (3/4in) pieces
  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 tsp crushed red chilli flakes
  • 2 garlic cloves, chopped
  • 2 tsp red wine vinegar
  • 2 tbsp pine nuts, toasted
  • 75g (3oz) mozzarella, roughly chopped
  • handful mint leaves, chopped
  • 1 x 270g pack filo pastry sheets
  • 125g (4oz) butter, for brushing
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