Pumpkins for Christmas

What about all those other pumpkins that never made it to the “chosen one” status? You can snap up bargain pumpkins from vegetable stands now and there are still some great uses for them, including creating value-added products for Christmas.

How about stockpiling some pumpkin puree for Christmas pies? To make this, select small cooking pumpkins. Remove the stem, cut into wedges or chunks with the skin on, remove the seeds and fiber, place in a roasting pan, and add half cup hot water. Cover with foil and roast one hour in a 400-degree oven, until flesh is tender when pierced with the tip of a knife (or cook with a little water, covered, in a glass dish in a microwave oven about seven to 10 minutes per pound.)

Cool then scoop the flesh from the skin and puree in a food processor until smooth. To check whether the puree is thick enough put a wooden spoon in the puree - if the spoon stands up, it’s thick enough; if not, simmer it in a saucepan over low heat, stirring often, until the extra liquid has evaporated and the puree is thickened. If you don’t use this in the next two to three days, freeze for use during the holidays. Two cups of the puree is equal to a16 oz. can of pumpkin.

Pumpkin seeds are high in essential amino acids and zinc and contain a large variety of minerals and other vital nutrients, such as iron, protein and fiber. These tasty snacks can be used in tossed salads, casseroles, soups, and other baked goods, either ground or whole.

To roast them, remove as much fiber as possible. Spread them out on a baking sheet and let stand overnight to dry out (or place in a 200-degree oven one hour), then toss with a little olive oil and roast in a 350-degree oven 20 minutes. Toss with sea or smoked salt.

Make cajun pumpkin seeds by tossing them in a mixture of one tablespoon of melted butter with two dashes of Worcestershire sauce. A sweet mixture can be made by combining seeds with 2 tbsp. of melted butter, 2 tbsp. of sugar, 1 1/2 tsp. of cinnamon, 1/2 tsp. of nutmeg, and 1/4 tsp. of allspice. Bake flavored seeds at 300 degrees in a pan lined with non-stick foil for 45-60 minutes stirring frequently.

Pour these in a decorative bottle, label, and attach a ribbon for a hand crafted present this Christmas.