It is almost the end of October, which means Halloween costumes are coming together and spooky candy is everywhere. It also means that is time to carve a pumpkin into a scary Jack-O-lantern! Pumpkin carving is one of my favorite fall activities and I must admit, I sometimes get carried away with more than one creation. With multiple pumpkins come a lot of pumpkin guts. Every year, as my awareness about food waste increases, it gets harder and harder to just throw away those brightly colored insides. So, this year I decided to do something about it. I found a way to bake with pumpkin guts and roast the seeds into a yummy topping for yogurt, salads, oatmeal and just about anything else that needs a crunch. This way you can use every part of your pumpkin, save money and help reduce food waste!
The first and most traditional use of the inside of a pumpkin is to bake the seeds. I played around with a pumpkin pie spice to create a fall-inspired, crunchy snack. If you are looking for a more traditional pumpkin seed recipe, simple mix in melted butter and add one tablespoon sea salt. This will create seeds perfect for salads or a yummy soup addition!
After preparing the pumpkin seeds, you will be left with just the pumpkin insides, also referred to as the guts (very fitting for this time of year). What most people don’t know is you can actually eat this part of the pumpkin and it is quite delicious when used in baked goods. Additionally, the guts are filled with beneficial fiber, potassium magnesium and other minerals. The key is to chop the pumpkin guts up a bit before using in the recipe. See below for a delicious pumpkin gut recipe, perfect for your upcoming Halloween party!
Looking for a good pumpkin? Check out the Jackson Whole Grocer, which has an amazing array of fun pumpkins for eating and decorating!