Fun Halloween Recipes 30 min Party Pleasers

Halloween is the time of year for tricks but more importantly for treats! These holiday recipes are perfect party pleasers.

We have put together three spooktacular tasty recipes that embrace the season. Don’t let these recipes fly away! And remember to eat your heart out! 😉

Pumpkin Sushi

REZ_573_17

Serves 2 | Time: 30 minutes

INGREDIENTS

1/2 cup (100 g) sushi rice
1/4 hokkaido pumpkin
1/2 cucumber
2 tbsp (20 g) sesame seeds
4 nori seaweeds
2 tbsp (20 g) pickled ginger
2 tbsp rice vinegar
2 tsp sugar
2 tbsp soy sauce
salt

METHOD

  1. Cook rice according to package instructions.
  2. Meanwhile, wash, de-seed, and finely grate squash.
  3. 5 min. before rice is ready add squash and toss well.
  4. Afterwards, remove lid and cover pot with 2 layers of kitchen paper. Put the lid back on and let cool for 10 min.
  5. Meanwhile, bring rice vinegar, salt, and sugar to a boil.
  6. In a bowl, drizzle rice with vinegar mixture and stir it together well.
  7. For the eyes and nose, wash and cut cucumber in long strips, triangularly in the cross section.
  8. Tightly roll up cucumber strips into 1/6 of the nori sheet piece.
  9. For the mouth, fold 1/2 nori sheet piece in half and then fold zigzag.
  10. Place nori sheet on the sushi mat, then place a thin layer of rice. Make two hollows with a stick.
  11. Place the zigzag folded nori sheet in the hollows with the tip in the middle (i.e. mouth). Place a thin layer of rice on top.
  12. Next, place one folded cucumber strip in middle (i.e. nose) and cover it with a little more rice.
  13. Place the other two folded cucumber strips on top (i.e. eyes).
  14. Cover with rice and roll.
  15. Cut the roll into equal pieces.
  16. Serve with soy sauce and pickled ginger.

Vegan Squash Salad with Chili Yogurt Sauce and Caramelized Pecans

REZ_567_13

Serves 2 | Time: 30 minutes

INGREDIENTS

2/3 hokkadio pumpkin
1 cup (20 g) fresh parsley
1/2 lemon
1/2 cup (40 g) pecan nuts
1/2 cup (60 g) plain yogurt
3 tbsp olive oil
1/2 tsp thai chili sauce
2 tsp (10 g) butter
3 ground cinnamon
1/2 tsp cardamom
1/2 tsp clove
1/2 tsp nutmeg
2 tsp sugar
1 tsp honey
pepper
salt

METHOD

  1. Preheat oven to 440°F.
  2. Wash, de-seed, and cut squash into wedges.
  3. Mix squash with olive oil. Season with cinnamon, salt, pepper, and toss well.
  4. Place squash on a baking sheet layered with parchment paper and bake for about 20 min.
  5. Melt butter in a pan and toast pecans for 3-4 min.
  6. Add sugar and let nuts caramelize. Season with cinnamon, cardamom, clove, and nutmeg.
  7. Remove pecans to a baking sheet lined with parchment paper and let them cool down.
  8. Wash, shake dry, and chop parsley.
  9. Halve lemon and squeeze out juice.
  10. For the parsley sauce blend parsley, lemon juice, honey, and oil.
  11. For the chili yogurt sauce mix yogurt with chili sauce.
  12. Place the squash on plates, sprinkle with parsley and yogurt sauce, top with pecans and serve.

Cheese Bats

REZ_539_06

Serves 2 | Time: 20 minutes

INGREDIENTS

1 cup cream cheese
1/2 cup (60 g) Cheddar cheese
0.8 oz (20 g) black olives
2 tbsp (30 g) poppy seeds
1.4 oz (40 g) tortilla chips
2 tbsp paprika powder
1 tsp pink peppercorns
2 tbsp pepper
salt

METHOD

  1. Cut olives into rings.
  2. Grate cheddar.
  3. Mix cream cheese and cheddar cheese. Season with salt, pepper, and paprika powder.
  4. Shape mixture into balls. Roll in pepper, paprika powder or poppy seeds.
  5. Make eyes out of olive rings and pink peppercorns. Insert chips for wings and serve.

You can find more amazing seasonal recipes free on the KptnCook app.