Special of the Day~ Spotlight on Palatable Pumpkin Preparations

27 Oct Special of the Day~ Spotlight on Palatable Pumpkin Preparations

Sydne George Special of the DayFall in love with the unique flavor of a favorite seasonal squash, the pumpkin, all over again with a trio of terrific treats worth trying.

Slice it in wedges, drizzle it in maple butter, top it with pecans and roast it as a side dish accompaniment, spice up the seeds with a sprinkling of curry and honey and combine with other nuts to make a snack mix or whip up a melt-in-your-mouth mousse with just a hint of pumpkin spice for a delicious dessert offering.

Everything’s coming up pumpkin in this week’s Special of the Day~Spotlight on Palatable Pumpkin Preparations and recipes for Curried Pumpkin Seed and Nut Medley, Maple-butter Roasted Pumpkin Wedges and Pumpkin Spice Mousse. Happy cooking!

Curried Pumpkin Seed and Nut Medley

Curried Pumpkin Seed and Nut Medley

Curried Pumpkin Seed and Nut Medley

            Recipe by Sydne George

            (makes about 2 cups)

            ½ cup whole almonds

½ cup cashew halves

½ cup pumpkin seeds (washed and dried)

¼ cup sunflower seeds

2 tbsp. oil

1 tsp. Kosher salt

1 tbsp. honey

1 tbsp. curry powder

Preheat oven to 325 degrees.

Combine all ingredients in medium bowl and stir thoroughly to coat seeds and nuts.

Transfer seeds and nuts to glass pie plate or other oven safe baking dish.

Bake seed and nut medley in preheated oven for 20 minutes, then stir, and continue to bake for an additional 15 minutes. Remove from oven, spread nuts and seeds out on parchment paper and let cool.


Maple-butter Roasted Pumpkin Wedges

Maple-butter Roasted Pumpkin Wedges of the Day

Maple-butter Roasted Pumpkin Wedges

Recipe by Sydne George

(serves 4~as a side dish)

1 small pumpkin, washed and dried

¼ cup butter, melted

¼ tsp. Kosher salt

½ cup pecans, chopped

2 tbsp. maple syrup

2 slices bacon, cooked crisp and crumbled

Preheat oven to 400 degrees. Position rack in upper middle of oven.

Cut pumpkin into four wedges and clean out seeds and pulp.

Brush insides of pumpkin wedges with melted butter.

Arrange buttered pumpkin wedges in baking dish.

Sprinkle wedges with salt and pecans.

Drizzle wedges with syrup.

Roast pumpkin wedges in preheated oven for 25-30 minutes or until pumpkin flesh is tender and golden brown.

Remove from oven and sprinkle with crumbled bacon.


Pumpkin Spice Mousse

Pumpkin Spice Mousse

Pumpkin Spice Mousse

Recipe by Sydne George

(makes about 8 small servings)

*Note: Start this recipe the day before you plan to serve it. The mousse base has to chill overnight.

2 cups heavy cream

Pinch of Kosher salt

1 cup white chocolate chips

1 tsp. pure vanilla extract

2 tbsp. canned pumpkin puree

½ tsp. cinnamon

¼ tsp. nutmeg

Heat cream and salt in medium heavy saucepan over medium high heat.

Bring to a simmer, and then add white chocolate chips.

Remove from heat and let sit briefly to allow white chocolate chips to melt.

Add vanilla extract and whisk mixture until smooth.

Transfer mixture to glass bowl.

Cover and refrigerate overnight.

Transfer mousse base to bowl of electric mixer.

Add pumpkin puree, cinnamon and nutmeg.

Beat until stiff peaks form.

Pipe mousse into dessert dishes.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.

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