I roasted two little Sugar Pumpkins this afternoon, at the request of Calvin, who is dying to try some pumpkin pie from a real pumpkin. Ever since people started putting up Jack-‘o-Lanterns before Halloween, he’s been begging to cook up a pumpkin. So I went to Trader Joe’s where they were selling Sugar Pumpkins, which are actually meant for eating, not carving. I bought two, because I knew violence would ensue if a pumpkin magically appeared at the behest of one child, and there wasn’t one for the other. And I always like to use the whole beast if I can.
Easy as pie, so they say. I sliced the little (baby-head sized) pumpkins in half from top to bottom, put them on a greased cookie sheet, skin side up, and baked them for an hour at 300 degrees. Then, when they were cooled down, I scooped out the flesh and pureed it with my stick blender. Actually, Derek was in the room and he asked me if I needed him to do the pureeing. I told him I was doing just fine, and he confessed that he thought it looked like fun, so I let him do the pureeing. Tomorrow, I will whip up some pie crust. Tuesday, I’ll make some pie.
As for the seeds, I put them in a big bowl, ran a little bit of water in, swirled them around, and picked out the big chunks of pulp. I ran some more water and they floated above the rest of the pulp, so I could just scoop them out onto a paper towel. Calvin has also been asking for pumpkin seeds, you see.
Candied Pumpkin Seeds
about 2 cups fresh raw pumpkin seeds, washed and patted dry
2 T butter or canola oil
1/4 cup real maple syrup (it would probably work just fine with only 2 tablespoons, but wouldn’t that be sad?)
generous pinch salt
1/8-1/4 t cayenne pepper
Preheat oven to 300 degrees. Melt butter in a large bowl. Add maple syrup, salt, and cayenne and mix well. Stir in pumpkin seeds and mix to coat. Spread on a rimmed baking sheet, and roast for 45-60 minutes, stirring every ten minutes, until golden. The syrup should be dark golden brown and very sticky.
When you take the seeds out of the oven, stir them with a couple of spatulas for about 5 minutes while they cool, breaking up large clumps. Eat immediately. Yummy.
Derek and I ate the entire batch as soon as it was cool enough. I don’t know how Sugar Pumpkin seeds compare to carving pumpkin seeds, except that I was expecting them to be more woody. It seems like I’ve had the seeds in the hull before, and I had to chew and chew those suckers. Well, these ones I made today were not at all like that. In fact, they were so yummy that Zeeb ate a bunch, calling them “Pumpkin chips” and Kiki found a clump that had fallen to the floor and tried to eat it. I can usually get things out of her mouth, like when she eats rocks or marbles, but this time, she would NOT give it up. She had those jaws clamped tight, and kept mooshing her lips so I couldn’t stick my finger in there. It was amazing.
Anyway, if you want a yummy, good-for-you snack (and by that I mean not processed or including unpronounceable ingredients, not low calorie), try these. They’re so easy. I’m gonna make some for appetizers on Thanksgiving.