Friday, November 5, 2010

The Pumpkin Slaughter & Roasted Seeds



There are few different ways of cooking pumpkin to create puree: baking, boiling, and microwaving.  Since my pumpkins were bigger than ideal for baking (stringier and gunkier – yes, that’s a new word), I opted for the boiling method this time.





After boiling to tenderness, I let the chunks cool.  Then I pureed them in a food processor – you can also use a food mill or just mash it with a potato masher.





While boiling/cooling/pureeing the pumpkin, I worked on a few different flavors of roasted seeds – my favorite part of all the pumpkin.  The original plan was to compare 3 different ideas for the seeds…it turned into 6.  I just couldn’t stop.

 Roasted Pumpkin Seeds Recipe #1
(salty)
1 c. pumpkin seeds, rinsed thoroughly
2 T. butter, melted
1 t. Worcestershire
1/8 t. garlic salt
1/8 t. onion powder
Mix all ingredients together, making sure the seeds are thoroughly coated.  Place seeds in a single layer on a cookie sheet and bake at 280 for 45-50 minutes (or until browned and toasty looking), stirring every 15 minutes.  Let cool and store in an air-tight container.

Roasted Pumpkin Seeds Recipe #2
(sweet)
1 c. pumpkin seeds, rinsed thoroughly
1 T. oil
½ t. brown sugar
¼ - ½ t. cinnamon
1/8 t. salt
Mix all ingredients together, making sure the seeds are thoroughly coated.  Place seeds in a single layer on a cookie sheet and bake at 280 for 45-50 minutes (or until browned and toasty looking), stirring every 15 minutes.  Let cool and store in an air-tight container.
…goofed up the oven settings and this batch overcooked.  Still pretty good, though!

Roasted Pumpkin Seeds Recipe #3
(salty & sweet)
1 c. pumpkin seeds, rinsed thoroughly
1 ½ T. butter
1 ½ T. brown sugar
1 t. basil
1/8 t. cinnamon
¾ t. salt
1/8 t. cayenne pepper
1/8 t. ground black pepper
In a saucepan at medium-low heat, melt butter.  Add the rest of the ingredients.  Stir for a few minutes until sugar is mostly melted.  Remove from the heat and stir in the seeds.  Place seeds in a single layer on a well-greased cookie sheet and bake at 280 for 45-50 minutes (or until brown and toasty looking), stirring every 15 minutes.

 Roasted Pumpkin Seeds Recipe #4
(simply salty)
1 c. pumpkin seeds, rinsed thoroughly
1 T. butter, melted
1 t. salt
Mix all ingredients together, making sure the seeds are thoroughly coated.  Place seeds in a single layer on a cookie sheet and bake at 280 for 45-50 minutes (or until browned and toasty looking), stirring every 15 minutes.  Let cool and store in an air-tight container.

Roasted Pumpkin Seeds Recipe #5
(spicy)
1 c. pumpkin seeds, rinsed thoroughly
1 ½ T. butter, melted
1 t. chili powder
½ t. cayenne pepper
1 t. salt
Mix all ingredients together, making sure the seeds are thoroughly coated.  Place seeds in a single layer on a cookie sheet and bake at 280 for 45-50 minutes (or until browned and toasty looking), stirring every 15 minutes.  Let cool and store in an air-tight container.

Roasted Pumpkin Seeds Recipe #6
(sweet & spicy)
1 c. pumpkin seeds, rinsed thoroughly
1 T. oil
¼ t. Garlic salt
1/8 t. Chili powder
1/8 t. Cayenne pepper
1 ½ t. Brown sugar
¼ t. cinnamon
Mix all ingredients together, making sure the seeds are thoroughly coated.  Place seeds in a single layer on a cookie sheet and bake at 280 for 45-50 minutes (or until browned and toasty looking), stirring every 15 minutes.  Let cool and store in an air-tight container.


All the above proportions are pretty small because I wanted to try so many kinds.   Feel free to double each recipe. 

I'll be asking various people this weekend their favorite recipe from these choices.  Stay tuned for results and more pumpkin excitement!

11 comments:

  1. I didn't buy a pumpkin, so I don't have any seeds to prepare!! All of the six ways of doing them sound wonderful! You must spend a lot of time in the kitchen, is all I can say.

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  2. LOVE roasted pumpkins seeds. Haven't made any yet this fall and your post makes me want to go out and get some right now!

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  3. I love your experiments. These all look really good. Starting to think that I could try. Looks worth the effort. Thanks. Enjoying your blog!
    diane

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  4. You are a good cook like your Mom. Wish I had some pumpkin seeds to try these. Such creativity and the photos are great, too! Must run in the family :)

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  5. I've been saving seeds from pumpkin, sweet dumpling, and butternut squash- I am totally snagging some of these ideas for the next round of squash I buy! Love it! Thanks :)

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  6. Okay, question. Approximately how long do you boil the pumpkin? And what consistency should it be when you are done boiling it?

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  7. Thanks, everyone, for your comments! This was an incredibly fun post for me. :)

    @Mary - I just boiled until it was squishy soft. :) When it broke easily with the spoon, it was ready to puree. However, the chunks really absorb water while boiling and will leak it all out when cooling. So I also let the chunks cool before I pureed it to reduce the extra juices.

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  8. Oh, this dish looks fabulous! I love the picture too! If you're interested, you should submit it to Recipe4Living's Tasty Thanksgiving Recipe Contest :)

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  9. My goodness, you must have bought a truckload of pumpkins! I've personally never tried to sweeten them, that sounds like a delicious idea!
    As for the pumpkin meat, I have tried boiling the meat but have found that I much prefer just roasting it in the oven like squash for about 40 minutes or so until it's tender.
    Happy cooking!

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  10. I love your pumpkin seeds!I'd love to try these recipes.

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  11. I just made pumpkin soup last Sunday, if only I had known this makes a wonderful snack (we don't eat pumpkin seeds in Belgium) I would have kept them, I will be definitely trying out this recipe soon... looks great!

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