I am a new homeowner so I have very limited ingredients in my house and I had almost every ingredient this recipe called for! So there were no excuses for not trying this recipe out! And did I mention it’s NO BAKE! Hell yes!
Found this recipe at BodyBuilding.com as it had fabulous reviews! Plus, the pictures made them look like Rice Krispie Treats. 🙂
I figured since my father-in-law’s birthday is coming up I would make these for him. He is the 5 day a week PX90 50-year old. That could be me too if I didn’t give up after 15 crunches and head to the fridge for a snack. (No joke.)
This recipe is super easy. You literally mix all the ingredients together, squish it into a square baking dish & pop in your fridge overnight, cut into squares and YOU ARE DONE!
Pumpkin? In winter? I associate pumpkins with Fall, chilly weather, fireplaces burning and cuddles on the couch… Well, even though it is technically Winter still, we have all those things currently living in Waimea. Also, year round pumpkin harvests from friends!
Kabocha pumpkin/squash is a pesty vine that grows across backyards, up fences and around trees. While I do not want them in my yard, I will gladly receive this gift from a friends home.
It was Hubby and I’s first meal cooked in our new home. It was a long day of house chores so I was able to break up the pumpkin prep and seed baking throughout the afternoon. I have never cooked with pumpkin before, or curry, so I was excited to take on the task. And wouldn’t be heartbroken if it didn’t go as planned.
As this recipe needs tweaking, I will share a recipe when I prefect it.
So I begin…
I sliced into this squatty green pumpkin unsure of the insides.. Lo and behold, a Beauty!
I wasn’t planning on making anything but the pumpkin chicken curry but when I saw all these seeds, I figured, Why Not?! I had never prepared pumpkin seeds, nor ate them before. It’s probably one of these easiest things to make… along with kale chips!
Cut pumpkin in half
Scrape seeds (try and take out all seeds from pulp) It is nice for a little meat to hang on though
Boil seeds in salt water mixture for 5 minutes. I used the following method. 2 cup H2O + 2 tsp salt for every 1 cup of seeds
Drain seeds from water. Pat excess moisture with paper towel
Preheat oven for 400 degrees.
Place seeds evenly on baking tray and coat with olive oil and salt
Bake for 10-15 minutes or until golden brown
**A few minutes over and the seeds will start jumping in the oven! I knew that was the time to turn the oven off!
Take out of oven, cool and enjoy!!
Share this Recipe
As I stated above, I wonʻt be sharing the pumpkin chicken curry recipe as I have not perfected it to my liking. But I will share how I prepared it and how I will do things differently the next time I am gifted a pumpkin.
I cubed up the pumpkin meat. This part probably took the longest of the whole process as I had not found this link on how to properly peel a pumpkin. I’m embarrassed to share the method I used.
This is post bake pic. I coated all of the pumpkin cubes in olive oil and salt and pepper and baked for 15 minutes. I probably should have cooked closer to 10 minutes as you put this on the stove later.
I cooked two chicken breasts on the stove until almost done then added sliced onions, minced ginger and garlic, coconut milk and curry powder.
Put on the stove for another 20 minutes and this was the finished product!
I must say it was delicious. I think a nice scoop of rice with it would have been nice to neutralize the palate every couple bites.
I will be making this again in the future. It’s all about trial and error. Especially for me as I am a new cook in her new kitchen.
Some notes: half the pumpkin. More chicken (we are carnivores). cook potatoes less. cook chicken more.