Tonight I fixed ‘Pumpkin Steaks’. They were fantastic if I do say so myself!
Here is the setup
I made them with ‘Casper’, my 208 lb whitish pumpkin that Erika Wanenmacher carved up into a jack-o-lantern for Halloween. I used some that she saved for me from the inside. Here is how to make them.
You’ll need raw pumpkin and something big enough to cut into 1/2″ steaks. Be sure to remove the skin.
Crush up some Ritz crackers to make cracker crumbs. I like the cracker crumbs better than bread crumbs as they have a more buttery flavor. Add some herbs to the crumbs. I added some dried thyme, sea salt and pepper. Beat 2 eggs and some milk in a bowl.
Take the steaks and dip them into the egg mix.
Then press the steaks into the crumbs on both sides. Put some olive oil in a fry pan and heat it up till it is very hot but not smoking.
Put the steaks in the frypan and saute till golden on one side.
Flip and put a top on the pan. Cook until it is golden on the other side and a fork pierces them easily. Take some honey and drizzle just a little of it over the steaks and serve. Delicious.
THis is genius! I’m sure they were really good.
Yes! I was thinking anyone could take a winter squash like butternut (where it is solid at the neck) and make steaks out of them as well!
[…] One recipe I love is ‘Pumpkin Steaks’. You can find the recipe here: https://giantveggiegardener.com/2012/11/05/pumpkin-steaks/ […]