Abracadabra: Halloween Pumpkins Become Dinner

Fall,Halloween,Holidays,In Season,Ingredient
August 18, 2011

Uncarved Halloween pumpkins are magically transformed into delicious dishes.

Pumpkin Patch

When Halloween is over, you’re faced with the aftermath of the extravaganza. Along with the excess of B-rated candy, there are pumpkins to contend with. No worries. You can take the small pumpkins (the uncarved ones), whack them up and roast them. No need to peel—just cut in half, scoop out the seeds (we’ll deal with those in a moment), cut them into wedges, cook at 400F; drizzle with maple syrup, honey, brown sugar (or just about anything you want); and roast some more.

When done, you have a great tasting, super-nutritious side to just about anything.

Now for the seeds. To be super-industrious (and green-minded and all that), use them, too. Rinse all the orange pumpkin sludge off, sprinkle them with any seasoning you want—a little onion powder, garlic salt, pepper, sugar and paprika will do—and roast them alongside their mom for a crunchy, high-fiber snack. We love fall; it’s the season that keeps on giving.

— By Jill Melton, Relish Editor

pumpkin seeds

Roasted Pumpkin Seeds

Choose spicy, herbed or sweet-and-salty seasonings for pumpkin seeds.

pumpkin wedges

Maple Roasted Pumpkin Wedges

Try using sugar (or pie) pumpkins instead of winter squash.


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