Recipe: Roasted pumpkin and lentils.

In lieu of photos of skeletal trees, interesting living sculptures, and a harrowing (!) trip to a ghost town, this year I’m offering up a Hallowe’en post with a recipe.  It’s a frighteningly good one, though, and it uses pumpkin, so it will hopefully meet with unanimous approval and gifts of tiny individually-wrapped chocolates.

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Roasted Pumpkin and Lentils

SPOILER ALERT:  Gratuitous pumpkin gore ahead*

1 small pumpkin

2 tbsp olive oil

1 cup red lentils, washed and drained

4 cups water

½ tsp ground turmeric

½ tsp salt

2 tbsp vegetable oil

1 tbsp cumin seeds

1 tsp ground curry

1 tbsp minced garlic

1 tsp fresh ginger, peeled and minced

1 large tomato, diced

1 tsp red pepper flakes

2 tbsp chopped fresh parsley

Metric conversion table here.

*First, prepare the pumpkin. Preheat the oven to 350 degrees Fahrenheit.  Carefully cut the pumpkin in half, and scoop out the seeds. (Save the seeds to roast later on).  Place the pumpkin, cut sides up, on a baking sheet lined with parchment.  Brush olive oil into the cavity of the pumpkin halves.  Roast the pumpkin in the hot oven for 45 minutes.  Cool, then scoop out the flesh into bite-sized pieces.

Using a colander, rinse the lentils under cool water. Into a large saucepan, place the 4 1/2 cups of water and lentils.  Bring to a boil.  Add the turmeric and salt.  Cover the pot and cook at medium heat for about 20 minutes or until the lentils are soft.

Heat the vegetable oil in a large frying pan over medium heat.  Add the cumin seeds, curry, garlic, ginger, tomatoes, and red pepper flakes.  Cook for 1 minute, stirring constantly.  Add the roasted pumpkin and lentils (including the liquid) to the pan.  Mix well.  Cook about 5 minutes, then add fresh parsley.  Serve over hot cooked rice or noodles.

I think it would be highly appropriate to chow down on this festive comfort food with a side of miniature chocolate bars while enjoying a recording of Vincent Price and Basil Rathbone reading Edgar Allan Poe stories and poems (the link may be found here; you’ll need a Spotify account to listen).  Freakishly fantastic!

Recipe: Lime and chili roasted pumpkin seeds.

I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested).  This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).

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Lime and Chili Roasted Pumpkin Seeds

Seeds from one pumpkin

3 tbsp freshly-squeezed lime juice

1 tbsp olive oil

1/4 tsp salt (if you have coarse salt, use that)

1/2 tsp chili powder

pinch cayenne pepper (optional)

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).  Combine all ingredients except seeds in a small bowl.  Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp.  Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili.  Combine thoroughly and spread seeds in a single layer on a baking sheet.  Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool.  Enjoy!

What is your favourite recipe for roasted pumpkin seeds?