While peeling and cleaning a pumpkin or butternut squash, the skin and the seeds usually get discarded. From one point of view this is somehow understandable, because neither the hard skin, nor the stringy seeds have a pleasant texture. On the other side, they are edible and contain a lot of flavor, so it would be favorable to use the “waste” somehow. I had the idea to add the discarded pumpkin seeds and skin parts to a vegetable stock. The resulting orange colored stock can be added to a butternut squash soup, used for cooking pumpkin cubes or cylinders, which might also be blended into a fine puree – or for making this ultimate butternut squash risotto.
If you plan to make a terrine say for 4 guests, you’ll always have to deal with leftovers due to form sizes and minimum amounts from which upwards terrines make sense. For example from this tomato terrine you can cut 14 to 16 slices, much more than you need for the twisted caprese. Leftovers, or generally food should never be wasted, so here’s another idea for an appetizer with the tomato terrine.