Halloween 2022: Here's how you can reimagine cooking pumpkin

Pumpkin risotto with confit butternut squashIngredientsgtgt 80 gm carnaroli rice gtgt 150 ml olive oilgtgt 150 gm buttergtgt 50 gm parmesan gtgt 300 gm pumpkin gtgt 100 gm butternut squash gtgt 20 gm shallots gtgt 500 ml vegetable stock gtgt 50 ml white wine gtgt 5 gm rosemary gtgt 20 gm stracciatella gtgt 10 gm pumpkin seedsMethodFor the pumpkin puree Peel and dice the pumpkin in small equalsized pieces Marinate with salt olive oil and rosemary wrap in an aluminium foil and bake at 180degC for 20 minutes Cool it down remove the rosemary and blend to a fine pureeFor the confit squash Peel and cut the squash into onecm cubes In a pan put together 100 ml olive oil 50 gm butter and the diced squash with two small sprigs of rosemary Cover and cook on very low heat till the squash is doneFor the risotto In a pan add olive oil and butter Once the butter melts add chopped shallots and sweat them till they turn translucent Now add carnaroli rice Toast the rice and deglaze with white wine Once the wine evaporates add a little hot vegetable stock and cook on medium heat Keep adding the vegetable stock little at a time till the rice is halfcooked Tip in the pumpkin puree and mix well Cook till the rice is al dente Then add butter and parmesan Stir vigorously to emulsify Remove the risotto on a plate and garnish with confit squash stracciatella cheese and toasted pumpkin seeds You can top with fried sageAmeya Prachand chef de partie at Sorrentina All Day DiningPumpkin chilli ice creamIngredientsgtgt 1 cup fresh pumpkin puree gtgt 1 tsp vanilla extract gtgt 2 cups cream gtgt 34 cups sugar gtgt 5 egg yolks gtgt 12 tsp ground cinnamon gtgt 12 tsp finely chopped birdrsquos eye chilli gtgt 14 tsp salt gtgt Pinch of freshly grated nutmegMethodIn a bowl whisk together pumpkin puree and vanilla Cover and refrigerate for at least three hours or up to eight hours Heat a saucepan over medium heat combine one and a half cups of cream and half a cup of sugar Cook until bubbles form around the edges Meanwhile in a bowl combine egg yolks cinnamon salt nutmeg the remaining half cup cream and the remaining onefourth cup brown sugarWhisk until smooth and the sugar begins to dissolve Take the cream mixture off the heat Gradually whisk about half cup of the hot cream mixture into the egg mixture until smooth Pour the egg mixture back into the pan Cook over medium heat stirring constantly with a spoon and keeping the mixture on a low simmer until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it Do not allow the mixture to boil Strain through a finemesh sieve into a bowlNow place the bowl in a larger bowl partially filled with ice water stir occasionally until itrsquos cool Whisk the pumpkin mixture into the custard Cover with a plastic wrap pressing it directly on the surface of the mixture to prevent a skin from forming Then refrigerate until chilled for at least three hours or up to 24 hours Transfer the mixture to an ice cream maker and freeze it Add the chopped chillies during the last minute of churning Transfer the ice cream to a freezersafe container Cover and freeze until firm for at least three hoursChef Bhairav Singh Rajput executive chef at Banyan Tree CafeJoin the spook festWhat if we told you that instead of just dressing up as a scary monster or urban spirit you can listen to real stories about them ScareCon is a convention where experts from the field will discuss and debate paranormal phenomena that they have experiencedOn October 30 230pmAt Pioneer Hall BandraLog on to insiderinCost Rs 1100 onwardsA previous edition of Kasa Kairsquos Halloween bashThrow on a scary costume and head to Kasa Kai Mumbairsquos Graveyard A Haunting Experience a fun bash that will bring together Halloween games magic show cosplay spooky AR experience dance food and drinksOn October 30 6 pm to 1 amAt Lord of the Drinks WorliLog on to kasa_kai_mumbaiCost Rs 500If yoursquore too old to trick and treat head to Pumpkin Fest to tuck into pumphigh salad chicken schnitzel with pumpkin fries pumpkin cheesecake and moreTill October 31 8 am to 10 pmAt Banyan Tree Cafe IFBE Ballard Estate Fort