Halloween Cuisine: Pumpkin Guts
We're readying for Halloween at our house. My daughter baked cupcakes this weekend, decorated them with orange and black icing, and then distributed them to the neighbors. She has volunteered me to make "deviled" eggs for her Girl Scout troop's Halloween party at the end of the week. And yesterday, while my family was turning mild-mannered pumpkins into jack-o-lanterns with personality, I was asked to do something with the bowlful of pumpkin guts.
In the past I would thoroughly clean the pumpkin seeds, lay them on a baking sheet, sprinkle them with Kosher salt, and roast them at 350 degrees F for about 20 minutes, stirring them halfway through. These last few years I've left some of the pumpkin meat on the seeds; friends told me it added to the flavor. But I'm not entirely convinced. I've also read about various ways to season your pumpkin seeds, but I'm a purist when it comes to the holidays, so I've never ventured past salt.
I think I'm ready to shake things up a bit. What are your ideas for cooking pumpkin guts?
--Tracy Schneider
Solticeart on October 26, 2009 at 12:06 PM
I agree I like them like you make them too and I also leave just a little of the guts on there too.. it does add a bit of flavor.. but.. my aunts BF soaks his in soya sauce or tamari.. and then drains and cooks them.. and my X would add some type of hot spice like hot peppers to them.. if you like them hot and spicy... personally I think he has spent too many years in phoenix is what I think! lol
anne on October 27, 2009 at 02:00 PM
I always use seasoned salt, garlic powder and onion powder. Yum!