Wednesday, October 28, 2009

Roasted Pumpkin Kabobs

I've gotta confess, we have never been big vegetable eaters at our house. But this year Kahuna outdid himself in the garden department. And nothing screams, "Eat me up!" louder than free food.
I never did get pictures of all the pumpkins in the garden. But there were at least ten or twelve of them, most of which are now decoratively scattered throughout the house, inside and out.

The pumpkins used to be in that green patch in the foreground, where the little orange flowers are now. In fact, a few little pumpkins are still valiantly trying to produce.
Do you see that flock of wild turkeys in the background? How cool is that? In all the years we've lived here I've never seen wild turkeys. Until a couple days ago. Right before Thanksgiving.
Don't tell me you wouldn't be thinking the same thing.

Anyway. Pumpkins. I was talking about pumpkins.
This recipe for roasted pumpkin kabobs came from an old-ish issue of Better Homes and Gardens magazine. I used just half of a 3-pound pumpkin because, frankly, I didn't expect to like it.
I loved it. Tomorrow I'm going to cook up the second half. This recipe is definitely a keeper. Serve as a snack, a salad addition, or a side dish.

Roasted Pumpkin Kabobs
1 pie pumpkin, about 2 lb. (I used half of a 3-pounder; I have no idea what a "pie pumpkin" is, but mine was orange. I figured that oughta work. It did)
1/4 c. olive oil
2 cloves garlic, minced (I used 2 t. of the already minced stuff you buy in the jar)
2 t. fresh sage (I used 2/3 t. dried sage because it's what I had)
2 t. finely shredded lemon peel (I used lime peel because it's what I had)
1 t. sea salt or 1/2 t. regular salt (I used sea salt)
1/4 t. ground black pepper
Spread a piece of foil on a baking sheet. Set aside.
With sharp knife, cut pumpkin in half. (This was harder to do than I thought.) Scoop out goop and seeds and save seeds to roast later, if desired. Throw out goop.
Peel pumpkin half with vegetable peeler. Cut into 1 1/2" - 2 " cubes. Thread onto metal skewers, and place on foil-lined baking sheet.
In measuring cup, mix together rest of ingredients. Brush half of oil mixture onto pumpkin kabobs, and bake at 325 degrees for 40 minutes. Raise oven temperature to 450 degrees, brush kabobs with rest of oil mixture, and roast for 15 more minutes, until tender.
Delicious.

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22 Comments:

Blogger Flat Creek Farm said...

Lynn, Thanks for another great recipe! I will try these. I need to cut into my few pumpkins soon. I love the pic with the wild turkeys. They're high-tailin' it before Turkey Day! -Tammy

October 28, 2009 at 5:58 PM  
Blogger Carpool Queen said...

When I learned to roast vegetables, I learned to LOVE vegetables. It's amazing what 450 degrees and a little olive oil will do.

October 28, 2009 at 8:02 PM  
Blogger Lynn said...

I agree, Carpool Queen. I think so many of our grandmas boiled vegetables to death; so our parents never really liked them; so we never really liked them. I did a million things with our tomatoes this summer, and the roasted ones were my very favorites :)

October 28, 2009 at 8:35 PM  
Blogger Libby said...

Wow! I never would have thought of roasting pumpkins. What a great idea :) And healthy too :)

October 28, 2009 at 8:41 PM  
Blogger sherri said...

Great idea- a new one for me- I've never heard of doing this.

October 29, 2009 at 3:55 AM  
Anonymous Dianne said...

I grabbed a pumpkin last Sat. then put it back. I might go get one tonight. Or two or three!

BTW - pie pumpkins are generally smaller and less watery. But I've roasted and used regular pumpkins for pie in the past with little problem.

Thanks for sharing! and I'm with you on the free food.

October 29, 2009 at 6:29 AM  
Anonymous Juliana said...

Wow, such a great idea...must taste very yummie...like how you flavored :-)

October 29, 2009 at 6:39 AM  
Blogger Sweet and Savory said...

This is a fabulous idea.

October 29, 2009 at 9:00 AM  
Blogger teresa said...

oh yummy! i have never had roasted pumpkin, i bet it's wonderful!

October 29, 2009 at 9:57 AM  
Blogger Katy ~ said...

Yummmm...this sounds GOOD!

October 29, 2009 at 11:21 AM  
Blogger DarcyLee said...

Roasted veggies are my favorite and I love pumpkin, so I know I will love this recipe.

October 29, 2009 at 12:44 PM  
Blogger Rainy Day Farm said...

Oh, that sounds yummy. I have a ton of extra pumpkins that I need to do something with, maybe I will try this one! Great picture of the turkeys. How cool is that?
Thanks for sharing.
Maria

October 29, 2009 at 1:39 PM  
Anonymous The Pleasures of Homemaking said...

Roasted veggies are my favorite! My husband never liked green beans until I started roasting them with pesto sauce. I'm going to have to try this!

Thanks for stopping by my blog!

Manuela

October 29, 2009 at 3:25 PM  
Anonymous Faith said...

I just roasted pumpkin last week too! ;) Didn't do it on kabobs, though...but that's a great idea...I'll have to try it!

October 29, 2009 at 7:11 PM  
Blogger Ingrid said...

As soon as I heard about all your pumpkins it made me think about all your tomatoes. :) Yeah, and all the yummy pumpkin recipes you'll be making! Bring it on lady! :)

Happy Friday!
~ingrid

October 30, 2009 at 10:31 AM  
Blogger Karine said...

Original way to use pumpkin! Thanks for sharing :)

November 1, 2009 at 6:55 PM  
Blogger Lori said...

How cute is this? I love it. I love to roast my squash and drizzle balsamic reduction over it. This would work very well.

November 2, 2009 at 5:30 AM  
Blogger Lynn said...

Manuela, roasted green beans with pesto sauce sounds delicious. I might even be able to get MY husband to try green beans with that :)

November 2, 2009 at 10:04 PM  
Blogger Grace said...

i'll confess--if i'm going to eat pumpkin, i don't want in the form of pie or cake or bread. i want it roasted and properly charred! lovely kabobs, lynn. :)

November 3, 2009 at 9:45 AM  
Blogger Lynn said...

Lori, I'd love to hear more about your balsamic reduction that you drizzle over your roasted squash. I do have about 10 more pumpkins to eat up, after all ;) Care to share more details?

November 3, 2009 at 5:17 PM  
Anonymous WholesomeWomanhood said...

This recipe intrigues me. I'll have to bookmark it so I can make this. Thanks for sharing the recipe...and thanks for commenting on our blog.

~ Melinda ~

November 19, 2009 at 8:26 PM  
Blogger The Queen of Brussels Sprouts said...

Thanks for stopping by my crazy food blog. Royal wave right back at ya! ;)

I believe we are going to try this one. I have never had pumpkin kababs before, and they look yummy.

November 6, 2010 at 1:20 PM  

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