Pumpkin-carving can get gory with all those pumpkin guts. Luckily the folks at Southern Living have five ways to turn the mess into gourmet food:
Here are five ways to cook and eat pumpkin seeds:
- Pesto with toasted pumpkin seeds: Blend cilantro, flat-leaf parsley, two garlic cloves, parmesan cheese, two tablespoons of toasted pumpkin seeds and olive oil until smooth for a delicious pesto.
- Sugared pecans and pepitas: Mix together pecans, roasted pumpkin seeds and melted butter, and bake in a 350-degree oven for 12 to 15 minutes. Toss the mixture in sugar and for a sweet topping for cakes.
- Spicy chile peanuts and pepitas: Mix together peanuts, melted butter, brown sugar, chili powder, ground cinnamon and ground red pepper and bake for 10-15 minutes in a 350-degree oven, stirring once. Stir in toasted pumpkin seeds and cool on a wire rack.
- Pumpkin biscotti: Bake cookie dough of roasted pumpkin seeds, sugar, butter, eggs, canned pumpkin, baking mix and pumpkin pie spice and bake for up to 50 minutes.
- Candied pumpkin seeds: Roast pumpkin seeds in sugar, paprika, salt and three tablespoons of orange juice for a candied salad topping.
