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Discussion in 'Food & Cooking' started by koukouvagia, Oct 27, 2013.
What do you do with real pumpkin innards? I heard they're tasteless.
All the guts/seeds that you scoop out? Blech! I give them the heave-ho. The meat inside like all other regular squash? Yeah. Eat that. NO problemmo. It is however, a very mild flavor on it's own, needing serious seasoning. I usually use sweet potato instead for whenever "pumpkin" is called for. But that's Me, "Mr. NO Authenticity Followed". LOL @ Me.
Clean the seeds, toast them and add them to salads. They're really good. Look up pumpkin seeds for more ideas.
Oh yeah. That's a good idea that I forgot. Duh.
Toast the strings and seeds, then simmer in coconut milk. Blend, strain and use as a stock for a curry utilizing the meat of the pumpkin.
I make a Latino style pork and pumpkin stew that is really good. I like pumpkins that are a little bigger than pie, but never as bug as jack-o-lantern size.
To be perfectly honest - it's cheaper to buy organic roasted pepitas than to fire up the oven, sift through the muck and make my own.
I think I will discard the goop and just roast the seeds.
KYHeirloomer has written some good content on pumpkins here in the past. For eating, you want what are called cheese pumpkins. Better texture and taste.
http://www.cheftalk.com/t/62210/pumpkin-recipes-desperately-needed#post_325022 The whole thread is pretty good too, not just that post.
Toast the seeds on a pan and sprinkle with soy sauce while they're still hot. They make a nice salty snack that are good for salads or just little something for your kitchen staff to munch upon.
I've been so busy I haven't even carved the darn pumpkin yet. But I will remember that when I do and share it with my kitchen staff (Mr. Salt and Pepper shakers)