Sugar Pie Pumpkins and Curried Seeds

Sugar Pie Pumpkins

About mid-October I start to think about my costume for Halloween (it’s usually something food-related, what a surprise) and the amount of candy I need for the trick-or-treaters (and myself of course). This year I pondered the idea of a pumpkin to sit on my front porch and scare away the goblins. Instead I wound up with two sugar pie pumpkins and an open list of options for using them.

Most people are familiar with Jack O’Lantern pumpkins or the stuff out of the can for pies. The Jack O’Lantern variation is great for carving but not so good for eating because they are fibrous, bland (I’m told) and have a “low flesh to cavity” ratio. Although I might add here that the Seattle Woodland Park Zoo has found their inhabitants (in particular the hippos) don’t seem to mind.

While my pumpkins are ultimately destined for ravioli in a sage browned butter sauce there is the matter of my favorite part…the seeds. We opted to use a light coating of oil, a dusting of 9-spice curry and a sprinkle of salt. Toasted in a 350 degree oven for about 30-45 minutes (test for doneness) the result was a deliciously crunchy snack or quite possibly an addition to a salad or bowl of soup.

Toasted, Curry Pumpkin Seeds