More Pumpkin Recipes

Yummy Pumpkin Recipes

Pesto

This dish is great for your heart, and also terrific for flu season: both garlic and pumpkin seeds are high in antioxidants, and the pumpkinseeds contain zinc, essential for fighting viruses and bacteria.

1 whole bulb garlic (about 8-10 cloves)

4 T. (60 ml.) extra virgin olive oil, separated

1/2 cup (120 ml.) pumpkin seeds (pepitas), lightly roasted

3/4 cup (180 ml.) loosely packed cilantro or parsley (or basil)

2 T. (30 ml.) freshly squeezed lemon juice

1 tsp. (5 ml.) lemon zest

Sea salt and pepper, to taste

Preheat oven to 350F (180C). Cut the top off the garlic to expose the cloves inside. Place the garlic on a square of aluminum foil or in a garlic baker and drizzle with one tablespoon (15 ml.) of the olive oil. Wrap in foil or cover the baker and bake for about 40 minutes, until soft and dark golden. Let cool.

Meanwhile, in the bowl of a food processor or blender, whir the pumpkin seeds, cilantro or parsley, lemon juice, zest, and remaining oil until almost smooth. Squeeze the garlic from the bottom toward the top so the cooked cloves are pushed out of the skin; add the garlic to the processor and blend again until combined. Season with salt and pepper to taste. Best served at room temperature. Store, tightly covered, in the refrigerator for up to 5 days. Makes about 1/2 cup.

http://www.dietdessertndogs.com/2008/11/03/roasted-garlic-and-pumpkinseed-pesto/

Pumpkin Stuffed with Millet and Fruit
(not grain free)

2 cups (500 mL) raw millet or rice

1 cup (250 mL) raisins
Sherry (for soaking raisins)
1 large pumpkin, about 14 inches (35 cm) in diameter
3 oz (80 g) butter

3/4 lb (1/3 kg) apples, peeled and sliced
3/4 lb (1/3 kg) pears, peeled and sliced
3/4 cup (187 mL) slivered almonds

1/2 cup (125 mL) dried apricots, chopped

4 Tbsp (20 mL) mild honey
1/2-1 tsp (2-5 mL) cinnamon

1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) mace
1/2 tsp (2 mL) allspice

1/2 tsp (2 mL) cardamom

1/2 tsp (2 mL) black pepper
sea salt to taste

Cook millet. Soak raisins in sherry, draining after 30 minutes. Cut out top of pumpkin and remove all seeds and strings. Using a spoon, carefully scrape out a layer of the flesh from the inside of the pumpkin. Remove about one pound and dice. Steam until tend

er, about 10 minutes, and set aside.

Heat two tablespoons of butter in a large, heavy frying pan and

sauté apples, pears, almonds and apricots about five minutes. Add two tablespoons honey, spices, cooked millet, steamed pumpkin and sea salt to taste and cook together another few minutes, stirring. Remove from heat.

Melt remaining butter and stir in remaining honey. Add a little cinnamon and brush inside of pumpkin with this. Spoon filling into pumpkin and replace lid. Place on an oiled baking sheet or in a large baking dish and bake one hour at 375ºF. Place on a large serving platter, surround with flowers and serve.

Source: alive Magazine (pre-2000)

Sweet and Spicy Pumpkin Seeds

After whipping up a delicious side for dinner I had to do something with all those pumpkin seeds. There’s certainly nothing wrong with good old baked and salted pumpkin seeds, but I w
as looking for something with a little more pizazz. When I stumbl
ed upon this one for sweet and spicy pumpkin seeds it’s like it was calling my name. Sweet and spicy? It’s one of my favorite taste sensations.
The process of making them is pretty simple. Baking the seeds takes the longest, but once you get past that it’s pretty quick. Mmm and the result is super tasty. First you taste the sweetness of sugar, ginger and cinnamon followed up by the cumin, cayenne and the roasted flavor of the baked seeds. These would make a great party sn
ack.
from martha
http://eatmakeread.com/2008/10/24/sweet-spicy-pumpkin-seeds/
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil
Preheat oven to 250 degrees.
1Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use. Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne.
3Heat peanut oil in a large nonstick skillet over high heat. Ad
d pumpkin seeds and remaining 2
tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds.
4Transfer to bowl with spices, and stir well to coat. Let cool.
These may be stored in an airtight container for up to 1 week.

I may try this recipe for the Sweet and Spicy Sees with honey, or even w/o the sweet.