Tackling Sugar Pumpkins

They look so darn cute, that for years I just bought them as decorations.   Somehow I think some of you might have done the same??  But this year I decided to try to roast them and use fresh pumpkin instead of canned for our pumpkin bread.  And as a little bonus, we made some toasted pumpkin seeds to boot!  So I recruited Justin to help me.

Now I will admit – the skin of these little sugar pumpkins were stubborn!  But once we got past the first step, it was easy sailing.  And I’m excited to see how my pumpkin bread recipe will be different from fresh pumpkin – fingers crossed on that.

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Our first sugar pumpkin – from Farm Chicks Produce CSA.

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Justin was ready to help remove the stem and cut the pumpkin in half … til we realized that it seemed to be made of titanium and would require a little more elbow grease than he had.

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So first we removed the step and top section of the pumkin

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Then we cut it in half and scoped the seeds and fleshy center into a bowl – for toasted pumpkin seeds later.  Definitely save the seeds!

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We placed in a 350 degree oven, covered in foil, and roasted for about an hour.  Depends on the size of your pumpkin.  You know its ready when the pumpkin flesh can be scooped with a spoon or fork.  (the instructions I used online said the skin would be very soft now – mine was not, but the pumpkin was still soft and ready.)

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Ta-da!  Freshly roasted sugar pumpkin.  You can then use it in recipes … pumpkin bread for breakfast tomorrow.

Now for a little bonus, we whipped up the toasted pumpkin seeds.  Justin made these – though he thought it was pretty gross to have to separate the seeds from the stringy pulp in the center.  I think he washed his hands 10 times during this part 🙂  All you do is:

(1) separate the seeds from the stringy, fleshy center

(2) rinse in a colander and drip dry (don’t use a paper towel – the seeds will stick)

(3) place the seeds on a greased cookie sheet and toss with olive oil and spices (we did garlic olive oil and several herbs … so many possibilities.)

(4) bake in the same oven as the pumpkin you are roasting, but only for about 30 minutes at 350 degrees.

(5) yum!

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