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tender flesh, generally ranging in color from pale yellow to robust orange. Also inside are a multitude of seeds, many of which can be roasted and eaten. But back to the color and flavor of winter squashes; from acorn squash to pumpkin, the hues outside—and in— are the warming yellows and oranges one associates with autumn, which just so happens to be when these gourds come to market. The flavors are earthy and robust, and take on a multitude of applications. They can take it—so dish it out; drown them in butter, mix them with fiery spices, and pair them with smoky pork. They, and your tastebuds, will thank you.
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ROASTED PUMPKIN SEEDS
This is an element in our Pumpkin & Pancetta Wonton-Wrapper Ravioli, and also a fun and delicious way to use seeds when carving a Jack O’Lantern for Halloween.
INGREDIENTS
1 cup pumpkin or squash seeds 1 tablespoon canola oil 1 teaspoon Chesapeake Bay seasoning mix (or sea salt)
1. T orta de Tamal 2. Moroccan (spicy ground beef, Roasted tomatoes and corn Pattypan Squash stuffed in a split with Sultanas, corn muffin) topped Dried Dates & with Cinnamon & Exclusively on our website, Lemon Zest atop Chipotle Spiked www.VirginiaWineLover.com, Minted Couscous, Butternut Squash we give recipes for: paired with Mashers, paired with Potomac Point Horton Vineyard’s Winery’s Merlot. Route 33 Red.
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METHOD
Scoop seeds from pumpkin or squash and rinse off pulp and pat dry. In a bowl, combine seeds, oil and seasoning and toss to coat. Place on a baking sheet and bake at 350F for between 30 and 40 minutes, turning occasionally and watching to make sure seeds turn golden but do not burn.
3. 3. P umpkin & Pancetta Wonton-Wrapper Ravioli in Sage Beurre Noisette with Bay Seasoned Pepitas, paired with Doukenie Winery’s Petit Verdot. VWL
www.VirginiaWineLover.com n FALL 2011
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