How to Bake Decorative Mini Pumpkins or Squash for Side Dishes and Snacks

When fall gives way to the Christmas holiday season, think twice before throwing away those cute little decorative pumpkins and colored squash. Most are edible, and often they can be baked for a supper side dish and their seeds toasted for crunchy snacks.

Difficulty: Easy

Instructions

Things You'll Need:

• Small or miniature pumpkins or squash often used for fall home decor
• Heavy knife
• Paring knife
• Spoon
• Baking pans
• Seasonings like butter, margarine, flavored oil, salt, pepper, seasoned salt, brown sugar, cinnamon

1. Scrub decorative squash or mini pumpkins carefully to remove dust or dirt. If a shiny varnish-like coating has been applied, do not proceed because these squash or pumpkins may not be safe to eat after baking.

2. 
    
   Remove seeds from cavity

   With heavy knife cut each pumpkin or squash in half from top to bottom to reveal the pulp and seeds. If there is at least 1/2" depth of pulp from peel to seed cavity, the pumpkin or squash is suitable for baking. Use a paring knife and tablespoon or scoop to remove seeds and stringy material in cavity. Save seeds for toasting later as snacks. (See Step 4)

3. 
    
   Baking

   Lightly oil a baking sheet or pan and arrange pumpkin or squash on it, cut side up. Season the empty seed cavity with personal preferences that might include pepper, salt, seasoned salt, flavored oil, butter, or margarine. A sweeter alternative might be butter or margarine and brown sugar sprinkled with cinnamon or pumpkin pie spice. Cover with foil and bake in preheated 375-degree oven for 1 hour per pound of pumpkin or squash. Check for doneness by pricking pulp with fork or knife. When pulp is soft and almost mushy when pressed, it is done. Remove from oven and leave foil on top until ready to serve.

4. 
    
   Seeds ready to toast

   To toast pumpkin or squash seeds for healthy and tasty snacks, separate seeds from stringy material. Spray or toss seeds with a little plain or flavored vegetable or olive oil. Lightly oil a baking pan or sheet and arrange seeds all around pan. Sprinkle seeds with salt, pepper, seasoned salt, or an herb blend. Bake in preheated 275-degree oven for at least an hour or until seeds are very crisp and beginning to brown. Stir at least once during baking time. Store in an airtight container if not served after baking.

Tips & Warnings

• If pumpkin puree is preferred, prepare pumpkin for baking as directed except for adding seasoning. Bake until pulp is soft and mushy. Allow to cool, then scoop out pulp. Mash until smooth with potato masher or ricer, or blend pulp in electric blender. Store in refrigerator or freeze until ready to use. Use in any recipe that calls for pumpkin puree.

[chynakandi]

on 11/15/2009 sounds yummy thanks

[evascarlet]

on 11/15/2009 Useful information for this time of year!