Paper Palate

Gwen Schoen of the Sacramento Bee offers some “thinking outside the box” suggestions for what to do with all those pumpkins that are available in grocery stores these days. Schoen warns that the variety of pumpkins sold at roadside stands are not cut out for use in pumpkin pies. Instead, you should use “sugar or pie pumpkins, which are smaller, thicker and sweeter than the carving pumpkins.”

Schoen also notes that a sugar pumpkin (if you can find one) is perfect for the same methods employed for cooking butternut squash. After roasting it, run the pulp through a blender and substitute it in recipes calling for canned pumpkin.

So what can you do with the pumpkins meant for carving? Schoen suggests roasting the seeds for snacks by rinsing them well, rubbing them with a towel to remove fibers, drizzling them with butter or oil, seasoning them with whatever seasoning you like (salt or garlic are good) and baking them at 250 degrees for about an hour. She also suggests stirring them every once in awhile “to make sure they are evenly covered with oil and seasoning.” Sign me up for an order of garlic pumpkin seeds, please.

[Photo from UIUC]