Pumpkin Steaks

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.

3 comments on “Pumpkin Steaks

  1. artchismo says:

    THis is genius! I’m sure they were really good.


  2. […] One recipe I love is ‘Pumpkin Steaks’. You can find the recipe here: https://giantveggiegardener.com/2012/11/05/pumpkin-steaks/ […]


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