Wednesday, September 18, 2013

2 ways to use fresh pumpkin


After Halloween, pumpkins go on super sale. Prior to this year, I didn't take advantage of that but now I know there's so much you can do with fresh pumpkin!

Here are two ways I will make use of them:

Pumpkin puree


This is so versatile. It can be used in muffins, waffles, pancakes, cookies, as a substitute for egg in most recipes or instead of canned pumpkin in a pie.

Above is the 2 cups of pumpkin puree I got from my one garden pumpkin (Coming soon: My battle with squash bugs).

And here is the pie I made out of it.


I compiled several recipes online last year. The two I went by were this one and this one.

What I did this year was the steaming method. I used my rice/veggie steamer, cut the pumpkin in half, scooped out the stringy innards and seeds (but save those seeds and see below!), cut the rind off, cut them into chunks and steamed them for a good 45 minutes.

Then I checked them to make sure they were soft enough to mash, if not I added 10 more minutes, then use whatever method you prefer to puree something. I just mashed them over and over like I would mashed potatoes and that was good enough.
 
 

Roasted Seeds

My husband and I LOVE roasted pumpkin seeds. Light, crunchy, you do NOT have to peel them, just eat them shell and all when they are prepared the following way.

The recipe came out of Rachael Ray Magazine and they turn out glorious. We each got 1/2 cup of glorious seeds.

Oven-Roasted Pumpkin Seeds

1 cup cleaned raw whole pumpkin seeds
1 Tbsp plus 2 tsp salt
1 Tbsp olive oil (I used canola)

Preheat oven to 375 degrees. In small saucepan, bring 4 cups of water, the seeds and 1 Tbsp salt to a boil. Summer 10 mins, then drain. Pat seeds dry between paper towels.

Toss seeds with the oil and remaining salt. At this point, I personally added some BBQ spice but you could add season salt, paprika, garlic, chili powder, cumin, Head Country, whatever your favorite spice or seasoning is. Spread in a single layer on a greased, foil-lined baking sheet. Roast until golden, 10 to 12 minutes. Stir and roast 5 minutes more.
Raw and rinsed.
Slightly cooked.
Roasted and toasted and ready to eat!


28 comments:

  1. I also LOVE pumpkin and the list of things you can make really is *endless*! Just recently I tackled making my own pumpkin puree and made it into baby food, pumpkin toffee muffins and pumpkin meatloaf! All have been taste approved. :)

    ReplyDelete
    Replies
    1. It's so true, it is very versatile! Pumpkin toffee sounds awesome! And the meatloaf? Please share the recipe!

      Delete
  2. I have never cooked my own pumpkin--but I do roast the seeds we scoop out for jack-o-lanterns. I just cleaned them, put them on a cookie sheet, sprinkled them with salt, and baked them. I'll have to try it this way!

    ReplyDelete
    Replies
    1. I like that the parboiling makes them easier to crunch or seems to.

      Delete
  3. I'll definitely try the roasted pumpkin seeds! We've tried commercially available ones and loved them!

    ReplyDelete
  4. Mmm! I LOVE pumpkins! I've baked a pumpkin before (gut it out first, and then, cut into a few big chunks and bake on cookie sheet for like an hour). Baking worked good and was really easy to handle, but I'm sure steaming is faster. Looks good! I'll have to remember that they go on sale after Halloween and get some, because after that is the prime-time for pumpkin flavored things!! : D Thank you!

    ReplyDelete
    Replies
    1. Me too. They are wonderful veggies :) Nothing says fall like a pumpkin.

      Delete
  5. The easiest method I have for cooking pumpkins? Throw whole thing in the oven. I dont bother cutting it up or even seeding it. For a lazy cook like me, it was the perfect solution :) I so love fall and all the pumpkin goodness that comes with it.

    ReplyDelete
    Replies
    1. Do you poke it first with a knife or anything? Seriously, you can just throw the whole deal in the oven? Bake for an hour at 350 or something? Do you still roast the seeds too?

      Delete
  6. I do this every year. cut the pumpkin in half pop in the oven till soft enough to scoop out and run in the blender. I also make a huge batch of pumpkin seeds as well. We cheat and paint pumpkins rather then carve so our pull double duty.

    ReplyDelete
    Replies
    1. I think I like that painting deal because then none of the pumpkin goes to waste! Think I'll make pumpkin cookies this year.

      Delete
    2. Next time you do this take a shot of pumpkin puree in a bowl sitting on a plate with pumpkin seeds. Would be more pinable it was hard to chose one when pinning because none of them showed both ways.

      Delete
    3. That's a good point, Jennifer! I'm so new to Pinterest I still don't think of photos with that in mind, but it would make it easier! Thanks for the tip!

      Delete
  7. Yay its Pumpkin time again!! Thanks for sharing, I think I'll try roasting some seeds this year ;)

    ReplyDelete
  8. I love pumpkin anything! Thanks for sharing!

    ReplyDelete
  9. My husband loves the roasted pumpkin seeds. I love pumpkin chocolate chip cookies! It is almost time for me to whip out the pumpkin recipes. It doesn't feel like fall here yet. So sad.

    ReplyDelete
    Replies
    1. Oh boy, those cookies sound good. I may have to find a recipe and make some. Where are you at? It's sure starting to here in KS.

      Delete
  10. OMG! I bow down to PUMPKIN! Looks amazing. My face wants me to RUB the pulp ALL over it!!

    ReplyDelete
    Replies
    1. LOL! You're so funny. Pumpkin truly is awesome and good for the skin too :)

      Delete
  11. Hi Steph,
    I found you on today's Blog Hop at A Humble Bumble. I posted a pumpkin recipe too ... I love this time of year!
    I've never made my own puree either, but this looks so easy I'm going to try it. Thanks for posting!
    Karen @WellnessScience

    ReplyDelete
    Replies
    1. Hi Karen! Thanks for stopping by! The Blog hop is a lot of fun. The puree was way easier than I would have imagined and lots of people say it is even easier if you just toss it in the oven to bake. I may try that next.

      Delete
  12. I grew about 30 pumpkins this year, so I will certainly need a variety of ways to use them! I look forward to the roasted seeds. :)

    ReplyDelete
    Replies
    1. Oh you lucky lucky dog. The squash bugs got ours. Do you have any method to thwart them?

      Delete
  13. Great ideas! Thanks for sharing on Good Tastes Tuesday, this is pinned to our pinterest board now too!

    ReplyDelete
    Replies
    1. Thanks Heather! I appreciate you stopping by and pinning :) I think Good Tastes Tuesday is a lot of fun.

      Delete

I truly enjoy your comments and love to interact. Be sure to check the "notify me" box below to see new comments and replies to your comment! Thank you!

Popular Posts