Halloween Pumpkins

Never open canned pumpkin again

By Khalil Hymore

How fun is it that Halloween is on a Saturday this year? For the first time in years, I am super excited--mostly for the trick-or-treaters (a New York City first for me).

In truth, I have never been a huge Halloween person. I mean we always carved pumpkins, dressed in costumes and went trick-or-treating, but our hearts were never in it--unlike Christmas. But this year, I may even dress up (if I can get a costume together like this one!). My new found appreciation for All Hallows Eve started when my friend Sarah (check out her awesome blog Awful First Dates) invited me to her Birthday/Autumn/Pumpkin Carving Party last week. It was great! Instead of the typical awkward meet and great party, I found myself bonding with strangers while scooping the guts out of bright orange gourds (I even won the contest, although still waiting on my prize. Hello? Sarah!). 

Anyway, since we all already know how to carve pumpkins (a custom the French can't seem to fathom), I thought it would be helpful to discuss how roast and prep one for all of your upcoming Fall recipe needs. I mean, you do know that pumpkin puree doesn't have to come from a can? Roasting and mashing a pumpkin yourself is super easy and much tastier than the canned stuff:

• Roasting Pumpkins - In culinary terms, "pumpkin" refers to any thick-skinned autumn squash. I've worked in restaurants that use butternut, kabocha, or acorn squash for their breads, raviolis, and other "pumpkin" flavored dishes. Once roasted and pureed they all produce fairly similar results in recipes. Start by cutting or breaking off the stem and slicing the pumpkin in half vertically. Scoop out the seeds, saving them for roasting (see below). Line a baking sheet pan with parchment paper and place the pumpkins cut side down onto the pan. Roast at 325° Fahrenheit until the flesh is fork tender; remove from the oven and cool. Scoop out the flesh and either mash with a potato masher or puree in a food processor. Use right away or freeze. You'll never go back to canned again!

• Roasting Pumpkin Seeds - Immediately after you scoop the seeds out of the pumpkin place them in a big bowl of cold water. When most of the stringy pulp has fallen to the bottom of the bowl, gently spoon the floating seeds out and onto a dry dish towel. Pat the seeds dry and pick out any lingering pumpkin flesh. Place the seeds onto a baking sheet pan and toss with a little bit of olive oil. Roast at 325° Fahrenheit until they are golden and crisp, about 15 minutes. Remove from the oven and sprinkle with salt and/or your favorite herbs and spices. I like to flavor mine with curry, but chili powder or cayenne are also nice.

Whether you slash your pumpkins remorselessly with psychotic abandon or bake up some arsenic laced loaves, be sure to have a safe and happy Halloween!