It is the first time that I tried to roast one, so I just took the seeds out, cut it up into small chunks and roasted in the oven (gas mark four). They are nice - soft and taste a little bit like sweet potatoes.
As I made a terrible mess with it, I decided I might as well clean the kitchen and I found some really bendy good-for-nothing carrots, so I quickly googled a carrot and pumpkin cake recipe and made my own version of that. The original recipe contained a lot of ingredients that were currently not present at my home (like coconut and nuts…ts!!! Who has that, right???!), so I just made my own version by mixing in anything that was available in absolutely totally inaccurate amounts (see the recipe below).
Also, since I have my totally awesome cups for making cupcakes from Poundland, I almost never bake cakes in a baking tray at all... I add a bit more baking powder to make them rise and make cupcakes instead!
Here's the recipe:
1 cup of all-purpose flour
1 and ½ teaspoons of baking powder
1 cup of the cheapest ordinary whatever type of sugar
1/3 cup of vegetable oil
2 average-sized eggs
2 small (and very bendy) carrots, grated
a sprinkle of ground cinnamon
a sprinkle of salt
a splash of lemon juice
some pumpkin, grated
some ginger, grated
a few dates, cut up to small pieces
fill the cups
let cool (optional)
stuff your face