Try Pumpkin Guts Scones for Halloween

comments (0) October 7th, 2019

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WesternGardener Jodi Torpey, contributor
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Dont toss those zucchini stems, peach pits or cantaloupe seeds! All of these typical throw-away fruit and vegetable scraps are edible. Sliced zucchini stems are fun in stir fry dishes, peach pit kernals taste like fragrant almonds and cantaloupe seeds make a spicy, roasted snack.
Cooking with Scraps by Lindsay-Jean Hard helps frugal cooks get to their goal of zero-waste cooking.
Dont toss those zucchini stems, peach pits or cantaloupe seeds! All of these typical throw-away fruit and vegetable scraps are edible. Sliced zucchini stems are fun in stir fry dishes, peach pit kernals taste like fragrant almonds and cantaloupe seeds make a spicy, roasted snack.Click To Enlarge

Don't toss those zucchini stems, peach pits or cantaloupe seeds! All of these typical throw-away fruit and vegetable scraps are edible. Sliced zucchini stems are fun in stir fry dishes, peach pit kernals taste like fragrant almonds and cantaloupe seeds make a spicy, roasted snack.

Photo: Jodi Torpey

With Halloween arriving later this month, there's sure to be plenty of pumpkin carving on back porches and kitchen tables. Instead of tossing out the pumpkin insides, how about whipping up a batch of Pumpkin Guts Butterscotch scones?

That's not just a scary-sounding name for a dish of ordinary scones, it's a real recipe from Lindsay-Jean Hard's cookbook called Cooking with Scraps: Turn your peels, cores, rinds, and stems into delicious meals (Workman Publishing, 2018).

The author combines some of the pumpkin webbing with flour, butter, baking powder, assorted spices and butterscotch chips to bake up a pan of moist scones. Roasted pumpkin seeds top them off.

I've been working toward a zero-waste kitchen in my house for years, but have never thought about putting pumpkin guts to use in this way. Around here the seeds get roasted; the guts go into the compost bin.

I also make my own vegetable stock from leftover vegetables and used pickle juice for lazy pickled beans. The broccoli stems always get peeled and sliced to add to stir fry dishes, too. One of my clean-out-the-fridge favorites is to bake an egg frittata loaded with bits of this and that.

But Cooking with Scraps has given me a new approach to foodstuffs that aren't typically thought of as recipe ingredients. Consider tough asparagus ends, the liquid from a can of chickpeas or cantaloupe seeds as flavors to try.

It never occurred to me to bake a Banana Peel Cake with Brown Sugar Frosting or Roast Swiss Chard Stems as a warm side dish.

And what vegetable gardener couldn't use another recipe for green tomatoes? The Black Bean and Green Tomato Pico de Gallo sounds like a fresh take on the usual salsa, and a perfect addition to a tasty Halloween party buffet.


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posted in: Recipes, food waste