the love of heirloom pumpkinsby fig + fauna farm on 10/25/12
I can't think of a better way to spend a rainy October afternoon, than carving pumpkins. The sight of these blue heirloom pumpkins make me melt every year. Each one is so unique in shape and hue, I find the flavors are just as varied - some are sweet and juicy, while others take on a heavier starchy quality. The suprise itself is enough for me to bring one home from the market.
"Let's carve teepee's in them" said Dane.
It was a good idea, the knife works so well in those directions on a pumpkin. Three rhythmic slices in three directions, done. Teepee's and Diamond shapes wrapped the pumpkins like a thick lace and we were left with cut out pumpkin gems all over the table. What to do with them? A quick roast in the oven and we had a perfect Fall salad.
Have you ever tried pumpkin with the skin on? Roasted heirloom pumpkin skin is quite delightful! Some Blue Pumpkin & Squash varieties are: Blue Moon Pumpkin, Blue Hubbard Squash, Jarrahdale Pumpkin and Long Island Cheese Pumpkin
ROASTED HEIRLOOM PUMPKIN TEEPEE'S
Pumpkin cut outs (approx 2'')
Sea salt, to taste
fresh ground pepper, to taste
1-2 tablespoons extra virgin olive oil
Preheat oven to 375F. Put all ingredients in a medium bowl and toss until well combined. Spread pieces in a single layer on a cooking sheet. Roast in oven and toss after 10 minutes, then roast for another 10 minutes or until pumpkin is soft and outside is slightly golden brown.
* I served mine on a bed of Arugula, with shaved red onion, pepitas and splash of balsamic vinegar.