Roasted Pumpkin and Seeds and Giveaway!

by Suzanne on October 26, 2010

I can remember mom expending great effort to cut up a pumpkin. Dad helped out most of the time.

Dad and Mom at Palo Duro Canyon circa 1950

Pumpkins are tough little boogers and don’t give up easily.

She would scrape out the insides, throw away the seeds, then cut them up into manageable pieces, peel and boil the chunks. Ugh. Not my idea of a good time.

I’m going to try and make this as easy as pie . . . pumpkin pie. Which really is pretty easy. But I’m going to save that for another day.

Keep reading. Giveaway coming up!

First, pick out a Sugar Pumpkin that is about 3-5 pounds. These are the really smooth, dark orange variety that we have all known and loved throughout the ages. I just never knew they were called “Sugar Pumpkins” until this year.

Sugar Pumpkin

Yep, I love living under my little rock. I really am very naive . . .

Now that you have your Sugar Pumpkin, wash the outside thoroughly. Then, take a large, sharp chef’s knife and cut the pumpkin in half, lengthwise. Don’t think you are going to use the stem for a hand-holt because that puppy is going to pop off there like a cork on a champagne bottle. Well, at least mine did.

Plunging the knife in, point first, then slicing down and rocking the knife back and forth got the first cut going. Then I turned it on its end and worked the knife back and forth a couple more times to finish off the cut. Perfect!

Scrape out the innards, the guts, stringy part and seeds and set them aside for more fun later.

Get out a large baking pan and fill with about 1/2″ of water. Preheat your oven to 350 degrees.

Place halves of pumpkin “face down” in the water. *Gurgle, gurgle, gurgle*

Bake for about 35 to 45 minutes.

Keep reading. Giveaway coming up!

Now, right after you pop the punkin in the oven, get out a cookie sheet for roasting your seeds.

Separate the seeds from the innards and rinse the seeds off. Pat dry. Throw away the stringy part.

Drizzle with a little olive oil and sprinkle with salt.

Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.

Remove from oven and let cool, then eat! Careful! These are amazingly addictive!

Keep reading. Giveaway coming up!

I actually used garlic salt and Hatch Green Chile powder on mine. But you can make your own variation using:

Sea Salt
Kosher Salt
and/or
Red Chile Powder
Cayenne Chile Powder
Ancho Chile Powder
Fresh Cracked Black Pepper (one of my all-time faves!)
or
Frank’s Hot Wing Sauce
BBQ Sauce
yellow mustard

Now your pumpkin halves should be done. Remove them from the oven and let cool so that you can handle them.

When cool, scrape out the inside of the pumpkin skin and discard skin.

Mash up the pumpkin and use for any number of recipes. This stuff freezes great, too. So bag it up and put it in the freezer until you are ready to use!

See, now that was easy.

Keep reading. Giveaway coming up!

And here’s some awesome, delicious Pumpkin Recipes of all kinds from some of my favorite bloggers! Be sure and check them out!

Pumpkin Pots de Creme
Black Walnut Pumpkin Bread
Cream Cheese Filled Pumpkin Roll
Cinnamon Pumpkin Seed Brittle
Pumpkin Brownies
Pumpkin Pie Snickerdoodle Bars
Pumpkin Pie Chocolate Chip Streusel Muffins
Pumpkin Cookies with Brown Butter Icing
Pumpkin Cheesecake Crumble Squares
Coconut Spiced Kissed Pumpkin Pie
Maple Pumpkin Butter Pudding Cakee
Pumpkin Nutella Swirl Bread
Perfect Pumpkin Pie
Cranberry Pumpkin Coffee Cake
Amanda’s Four Layer Chocolate Dappled Pumpkin Cake
Pumpkin Cheesecake with Rum Whipped Topping
White Chocolate Pumpkin Blondies
Harvest Pumpkin Bread with 3 Glazes
Sour Cream Pumpkin Coffee Cake
Pumpkin Creme Brulee
Pumpkin Pie Spiced Chocolate Truffles

And of course I wouldn’t leave out something for my gluten-free friends! And for those of you are aren’t gluten-free, don’t miss these great recipes! You won’t know what you’ve missed if you don’t check these out!
Pumpkin Molasses Bread
Thai Curry Pumpkin Soup and Gluten-Free Chive Biscuits
Vegetarian Bean and Pumpkin Chile Plus a Gluten-Free Cheddar Serrano Biscuit
Gluten-Free Pumpkin Chocolate Chip Muffins

“Some men see pumpkins as they are and ask why, I dream of pumpkins that never were and ask why not?”
U.S. President John F. Kennedy dreaming about a 1500 pounder in the oval office one January

Suz

Now, for the giveaway!

I’m giving away one of each of these below, and the pumpkin pic directly above, to THREE of you! Just subscribe to my blog at the top of this page, “Like” me on Facebook – the link is also at the top of this page, or comment here on this post and tell me about your favorite pumpkin dish. So you really have THREE chances to win!!!! Can’t wait to hear from you!! OK, here are the photos. 8X10. Matted, but not framed. That’s up to you. One each to THREE (3) lucky winners. Winners will be drawn on Wednesday, October 27, 2010 at 10p.m. Central. I’ll announce the winners on Thursday, October 28th. Please allow 3-4 weeks for delivery (I always wanted to say that. It really won’t take that long.) Tell your friends, tell your neighbors!


And if you don’t win one, you can always buy one here.

You can purchase high-resolution photos of pictures from this blog and other images here. They make great kitchen decor and gifts. Also, the notecards are great for sharing recipes! More added every week. Being updated as we speak!

Thru The Bugs On My Windshield by V. Suzanne Collier is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.txcolliers.smugmug.com/Lifes-Highway.

{ 33 comments… read them below or add one }

Amanda October 26, 2010 at 7:07 PM

What a fabulous group of recipes Suzanne! :)

I didn’t know they were called sugar pumpkins until last year, so I’ll join you under that rock. I had always heard them called pie pumpkins. *shrug*

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Thru The Bugs On My Windshield October 26, 2010 at 7:12 PM

Yep, that’s what my mom (and I) had always called them, too. “Pie Pumpkins”. Who knew?! BTW, I just did another update with the last group of recipes!

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megan October 26, 2010 at 7:41 PM

Wow, all those links are amazing! And your pictures are stunning! They would fit in perect with my decore. (hint hint)
Here the pumpkins are labeled as sugar pumpkins. Maybe it just has something to do with which part of the country you come from. Maybe…I dont really know that to be true so dont quote me.

My favorite pumpkin treat is the snickerdoodle pumpkin pie bar. Those are amazing!

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Thru The Bugs On My Windshield October 26, 2010 at 7:47 PM

Thanks to all of my fellow blogger friends this is an excellent list of recipes for sure! I’m glad you like the punkin pics. I like to decorate for the seasons, but can’t afford to do a lot. I thought these might add a little seasonal charm to a kitchen or family room for Fall, my favorite season of all.

There are sooooo many good recipes here. I don’t even know where to start!

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tastyeatsathome October 26, 2010 at 9:10 PM

Before I got to the giveaway, I kept thinking to myself how you seemed to really have fun with your camera on this post! Do the winners get a pumpkin pie too? (just kidding) I love all of these!

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Thru The Bugs On My Windshield October 26, 2010 at 9:12 PM

My camera was loving all the fall colors as much as I love them.

Thanks for your gluten-free contributions!!!

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Katrina October 26, 2010 at 10:40 PM

Wow, great post, Suzanne. And great photos.
It’s hard to pick a favorite pumpkin recipe. I feel like if I pick one, the others would feel bad and left out. Kind of like picking a favorite kid. I’m feeling like some kind of pumpkin cheesecake would be yummy. Right now.

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Thru The Bugs On My Windshield October 26, 2010 at 10:51 PM

That’s the way I felt when people sent me their recipes. Some sent several and said, “Just pick one.” And, I couldn’t! So I posted them all!!! Thanks for the kudos!

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eggscreamandhoney October 27, 2010 at 4:55 AM

Great to see all the recipes in one place Suzanne! Over here we just get pumpkins. No variety. I wonder if that’s why the puree doesn’t work so well in sweet recipes. Just have to stick to the cans for now.

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Thru The Bugs On My Windshield October 27, 2010 at 5:23 AM

I am so thrilled with all the pumpkin recipes that were sent to me for this post! Kudos to you and everyone having such fabulous recipes. I’ve always made my pumpkin recipes with canned pumpkin and my family loves my pumpkin pies, so I love canned pumpkin, too!!! Can’t wait to try these recipes. All of them!

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Peggu October 27, 2010 at 5:16 AM

What a great post! I absolutely adore everything pumpkin! Pumpkin bread, pumpkin pie, pumpkin cheesecake, pumpkin seeds… you name it, I love it!

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Thru The Bugs On My Windshield October 27, 2010 at 5:24 AM

Peggu, THANKS! and Thanks for stopping by. Hope you find a recipe or two or three or four or more that you love. This is a great collections from a GREAT group of cooks and bakers!

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Barbara @moderncomfortfood October 27, 2010 at 6:43 AM

What a great tutorial, Prof. Suz, which I certainly needed. The other day, I actually gave a moment’s thought to using my pruning saw on the pumpkin I have now. Thanks so much for setting me straight and getting me on the right track! Love the JFK “quote” too!

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Thru The Bugs On My Windshield October 27, 2010 at 6:48 AM

I will say that when I started to cut my pumpkin I called MM into the kitchen and said, “I may need your help with this, so please stand by.” However, with a good, sharp, big chef’s knife I was amazed at how easily it cut. Now – that’s not to say that I didn’t have to put a good grunt in a couple of times. But it wasn’t nearly as difficult as I anticipated.

The JFK quote is one of my favorites. LOL!

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passionateaboutbaking October 27, 2010 at 11:40 AM

What a smashing good post Suzanne…love the colours, love the pumpkin tutorial, and the seeds of course. Kicking myself for trashing all the earlier seeds. Gorgeous burst of fall colours, and thanks a ton for the pots de creme mention. You are a ROCK STAR!! What a wonderful pumpkin resource this is!! Off to SU it!!

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passionateaboutbaking October 27, 2010 at 11:41 AM

O forgot to tell you that I love that JFK quote…

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Barbara Bakes October 27, 2010 at 2:02 PM

You make it sound so easy. And all this time I’ve been throwing away those tasty pumpkin seeds. Thanks for linking to my pumpkin bread!

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Thru The Bugs On My Windshield October 27, 2010 at 2:07 PM

Deeba and Barbara: Thanks so much! I’m telling you, those seeds are incredibly good and there are so many things you can flavor them with – the sky’s the limit!! Glad you like the Pumpkin Nirvana and thanks to both of you for your delicious contributions.

Love that quote! ;)

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Chocolate Shavings October 31, 2010 at 9:22 AM

That looks like some delicious roasted pumpkin!

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Debby November 1, 2010 at 3:48 PM

I never met a pumpkin that I didn’t like. Great tutorial and recipes. The photos are beautiful. Once I bond with my new camera, I hope to reach this level.

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Thru The Bugs On My Windshield November 1, 2010 at 4:17 PM

Thanks so much! I’m so excited about your new camera. And food photography is soooo new to me! I learn something new every day! Thanks for stopping by!

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Deeba @ PAB November 18, 2010 at 8:48 PM

Glad you added this to the linky… love it!

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Thru The Bugs On My Windshield November 18, 2010 at 9:11 PM

Thanks so much! And for stopping by. This was a lot of fun and easy. I’ll be roasting my own from now on! So much better!!!

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Steph October 6, 2011 at 2:29 PM

Looks fantastic! Fun photos too – the fall leaves really bring out a lot of color and richness. so so pretty.
(Here from Tastetastic Thursday, BTW)

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Thru The Bugs On My Windshield October 6, 2011 at 5:02 PM

And I’m all ready to do this again this year. Thanks for stopping by!

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Katherine Martinelli October 8, 2011 at 1:51 PM

I love roasted pumpkin seeds! Best snack ever. Thanks so much for linking up!

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Thru The Bugs On My Windshield October 8, 2011 at 2:12 PM

Thanks, Katherine and thanks for the linky opportunity!

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Amy @ A Little Nosh October 8, 2011 at 4:19 PM

Sounds easy enough!

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Thru The Bugs On My Windshield October 8, 2011 at 4:34 PM

So easy I don’t dread doing it! That’s EASY! LOL!! Thanks for stopping by!

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The Tablescaper October 9, 2011 at 8:57 PM

Sounds so neat.

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Jahsiland Hampton August 19, 2013 at 7:03 PM

so wait which part is it that i can make the puree out of? is it the outside of the pumpkin or the inside that i scraped out after baking the pumpkin? i cant have canned pumpkin. actually i cant have many things that come in cans at all. the preservatives make me sick :(.

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Suzanne August 25, 2013 at 4:17 PM

It is the meat of the pumpkin from which you make the puree. The inside part, not the rind or skin. Once it is baked, it becomes soft. So just scoop it out of the skin and puree that part. I froze mine in quart containers. You are much better off not eating commercially canned foods. But, for convenience sake, I understand what a pain that could be. All my best to you!

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Jahsiland Hampton September 24, 2013 at 6:26 PM

how do i make pumpkin pie out of this? or a pumpkin puree i can use in substitute…..the recipies i see say pumpkin pie puree…

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