Keep the bottom half of the pumpkin for serving the salad in.
Peel the top half and cut the flesh into 1 inch cubes. Cook in a large saucepan of boiling, salted water until tender; usually 15-20 minutes. Drain and allow to cool a little.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and sweat the onion and courgette for 5-6 minutes, stirring occasionally, until softened. Add the pumpkin cubes to the onion and cook for a further 4-5 minutes, stirring occasionally.
Remove from the heat and allow to cool slightly to one side. When ready to serve, spoon the onion, pumpkin and courgette into the half pumpkin. Garnish with the chopped apricot and chives.
Season with salt and black pepper then serve.
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