Um…What Should I Do with Those Pumpkin Guts?

Posted by GladGirl Team on October 31, 2015

Last blog post we gave you a little lesson in pumpkin carving, so we thought it only appropriate to give you a lesson on pumpkin guts this week. Yes, they are gooey and squishy and a little gross, but pumpkin innards are packed with nutrients and when cooked up they’re really quite delicious. Check out our easy peasy recipes below. ​

Roasted Pumpkin Seeds

Roast up your pumpkin seeds while you’re carving your pumpkin and they’ll be ready for eating just as soon as you’re done. Directions:

1. Clean your pumpkin seeds and wash off all the stringy pumpkin guts
2. Toss with either butter or olive oil. Be sure to coat well
3. Add in some brown sugar, cinnamon and nutmeg for a savory, sweet treat
4. Looking for a flavor with more kick? Add in chili powder, cayenne and cumin instead
5. Roast in the oven for 20-30 minutes at 375 degrees

Pumpkin Seed Brittle

For the Martha Stewarts out there, challenge yourself by whipping up some pumpkin seed brittle. Ingredients:

• ½ stick of butter
• ½ cup of brown sugar
• ¼ cup raw organic honey
• 1 cup roasted pumpkin seeds

Directions:

1. Butter up a large baking sheet
2. In a saucepan, melt ½ stick butter on medium heat
3. Stir in sugar and honey
4. Cook for about 6 minutes—no need to stir—until the mixture is an amber color
5. Toss in the pumpkin seeds and cook for about 2 minutes
6. Pour evenly onto baking sheet and let cool

Pumpkin Risotto

Now it’s time to take advantage of all those yummy pumpkin guts. Ingredients:

• 1 cup pumpkin guts
• 5 cups chicken or vegetable stock
• 1 cup white wine
• 1 chopped yellow onion
• 2 minced garlic cloves
• 1 cup Arborio rice
• 2 teaspoons thyme
• cheese (choose from mascarpone, ricotta or goat cheese)
• fresh parmesan cheese
• olive oil
• 1-2 teaspoons butter
• salt and pepper to taste

Directions:

1. Heat your olive oil and butter in a saucepan on medium heat
2. Toss in onions and garlic
3. Add in the rice and cook for 2-3 minutes
4. Add the wine and cook until it evaporates
5. Add in your stock. Go 1 cup at a time, waiting until it evaporates between pourings
6. By this time, the rice should be softening up. Add in pumpkin, 2 cheeses of your choice, thyme and salt and pepper to taste
7. Warm for a few minutes and then top off with parmesan cheese

Pumpkin Butter

Or you can opt for a favorite pumpkin staple: pumpkin butter. Ingredients:

• 3½ cups pumpkin guts
• ¾ cup apple juice
• 2 teaspoons ginger
• ½ teaspoons clove
• ½ cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Directions:

1. Grind up the spices if they aren’t already
2. Cook all the ingredients on medium heat for 30 minutes, stirring consistently
3. Once the mixture has thickened remove from heat
4. Let cool, and then store in a glass jar
5. Keep chilled!