There are all kinds of interesting, unusual dishes you can make with the pumpkins you used for autumn decorations. Think outside the pie! Here are some recipes:
Roasted Seeds
Here is a simple and delicious way to prepare pumpkin seeds for a sweet and spicy treat:
Scoop out seeds and spread them on newspaper or paper towels to dry at room temperature – it’s better not to wash them, but if you do, then let them dry for at least a day and a half before proceeding.
In a microwave-safe container, mix:
1 1/2 teaspoons each honey and brown sugar
1 teaspoon safflower oil
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon each of salt and ground cloves
Microwave for 30 seconds on High; stir in 3/4 cup of dried pumpkin seeds until coated. Spread on a parchment paper-covered cookie sheet and bake at 325 degrees for 25-30 minutes, stirring every 10 minutes or so.
Mushroom Stew in a Pumpkin
This stew is served from the pumpkin itself. It serves 6. You need:
One 5-6 pound pumpkin
2 large yellow onions, chopped
1 to 2 tablespoons water
1 pound white button mushrooms, cut in half
1/4 flour, white or whole wheat
2 to 2 1/2 cups dry red wine
1/4 cup tamari soy sauce
1/2 teaspoon dried rosemary
3 tablespoons dry sherry
1 tablespoon honey
2 tablespoons balsamic vinegar
4 cloves garlic, finely chopped
Cut off the top of the pumpkin and set it aside; then hollow the pumpkin out (roast the seeds as described above!). Sautee the onions in the water for a few minutes, then add the mushrooms, sautee briefly, then cover and simmer for a few moments. Add the flour and stir, cooking for 1 minute. Add wine and the rest of the ingredients and cook for 15 minutes, stirring often.
Place the pumpkin in a shallow dish and pour the mushroom mixture into it. Replace the pumpkin’s top. Bake in a preheated, 350-degree oven for about an hour, stirring occasionally and adding more wine as needed. When serving the soup, be sure to scrape out some of the soft pumpkin flesh into the soup bowl.
Pumpkin Spread
To cook fresh pumpkin, cut hollowed-out pumpkin into wedges and microwave on high, cut-side down, on waxed paper for 10 minutes. Scrape flesh from rind and puree in blender.
1 1/4 cups cold apple juice
1 package (3.4 ounces) instant vanilla pudding mix
1 cup pureed pumpkin
1/2 to 1 teaspoon pumpkin pie spice
Beat apple juice and pudding mix in a mixer at medium speed for 2 minutes. Add spices and let stand for a few minutes to thicken. Refrigerate leftovers.
Pumpkin Custard with Spices
3/4 cup cooked, pureed pumpkin (see above)
1 tablespoon each of honey and molasses
2/3 cup maple syrup
3 tablespoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
2 3/4 cups skim milk
2 tablespoons arrowroot powder or cornstarch
4 beaten eggs
1 cup non-fat vanilla yogurt
Combine first eight ingredients in a saucepan. To 1/4 cup of skim milk, add the arrowroot or cornstarch, then add the rest of the milk and stir the mixture into the saucepan. Bring to a boil, stirring or whisking often. Cook until thickened. Remove from heat and stir in beaten eggs. Chill and eat as a custard or pudding, or bake in individual, oiled custard cups on a baking sheet for 30 minutes at 350 degrees.
