The pumpkin in the left corner is what this post is all about. Good ole dollar well spent. I made pumpkin custard, sesame noodles with pumpkin, and am toasting up the seeds. So much joy in a little orange gourd.
Three recipes in one:
First step was to roast the pumpkin. I do that by washing it and then putting the whole uncut pumpkin, skin, stem, seeds and all, in the oven at 350 for an hour. Then I let it cool for 20minutes or so. It'll start to collapse on itself a little on the bottom, but alls good. Peeling and deseeding then happen waaaaay easier now the pumpkin flesh is softened.
I set the seeds aside in a bowl of salted water (about 1cup water and 1tsp salt) , I'll get back to them when I tell ya how to roast 'em. I used a small pumpkin pie pumpkin, they have a better texture, not as grainy, and I've noticed a deeper flavor than the bigger ones. Mine gave me 2 cups total. 1 1/2cups purée and another 1/2 cup I diced for the sesame noodle dish.
Here are the recipes
Pumpkin Custard (aka pumpkin pie filling)
Recipe from "Root Cellaring" by Mike and Nancy Bubel who credit the recipe to their neighbor Gwen Brandt in the book.
I made a true custard this time, water bath and everything, but next time I'm putting it in a pie shell :) 10" is what the book says it will fill. This makes 8 servings
Co-Op
1 1/2 cups Milk
1 tbs Whole Wheat Flour
1/2 tsp Nutmeg, I fresh grated mine
1 tsp Ground Cinnamon
Farmers Market
1 1/2 cups Pumpkin, cooked and puréed
3 Eggs, slightly beaten
1/2 cup Honey
Mix spices, flour, and pumpkin then add honey. Beat til smooth. Combine eggs and milk, and slowly stir into pumpkin mixture. Ladle into ungreased custard cups (I used 2"x4" rectangle ramekins and they turned out great. I think any shape would work as long as the depth was no greater than an inch/inch and a quarter). Set cups in a pan of water (it is easier and less messy to place the cups in the pan in the oven before you pour the water around them) make sure the baking dish is at least halfway submerged too for even heat dustrabution.
Bake at 350F for about an hour. Let them cool then eat them up.
I learned with this experiment I prefer a shell with my custard, I like more texture I guess. Here is what they say if using the filling for a pie:
Mix all ingredients, pour into a 10" pie shell. Bake 450F for 10minutes then drop temp to 350F for 50 until edges are firm. The center might still be sift, but will continue to cook after you take it out.
The author says any squash will work with this recipe... Maybe I'll try an acorn squash and maple syrup combo too. Yummy!
Now savory-
Sesame Noodles with Veggies
Makes 6 servings
Co-op
1 package Whole Wheat Spaghetti, cooked
1/2 small Cauliflower, about 1 cup 1" chopped pieces
2tsp Dried Basil
2tbs Soy Sauce or to taste
Farmers Market
1 cup Pumpkin cooked, 1/2" dice
3 small Carrots, 1/2" dice
1 small Onion, 1/2" dice3 cloves Garlic, minced
Regular grocery store
1/4 cup Toasted Sesame Oil
Pretty simple dish. Heat the oil in a large sauté pan on medium high and throw all the veggies in. After a minute add the soy sauce. Once the carrots are softened, about 5 minutes, combine the cooked spaghetti and veggies all together and you're done. Check the flavor and add more soy sauce or sesame oil to taste. I like to sprinkle red pepper flakes on this too. Then eat. Yum!
Now seed time-
Directions coming soon.
