Readers near and far put in their food-filled questions to our fabulous Resort Chef Tim Heinig! With over 20 years under his belt at The Coeur d’Alene Resort, Chef Heinig has made food his passion, his desire, and ultimately his fundamental credo. Not only does he believe that your meal should be a pleasure from start to finish, but he also refuses to cook without the freshest and finest ingredients in all of the land!
This year we welcome a festive pumpkin-inspired question from Kristi, a Spokane Valley, Washington local:
Question for Chef Heinig:
Hi there Chef Heinig!
Tis’ the season for the change of leaves and autumnal hues, chillier weather and tasty hot cocoa, and of course Halloween and pumpkin carving! And although I think that jack-o-lanterns are GREAT for Halloween and all, I feel so guilty throwing out [what I think to be] the valuable “guts” from the inside of my pumpkin! Can you help me think of some creative ways that I can use the insides of my pumpkin to its fullest potential in the kitchen?
A Concerned Pumpkin Activist
(Kristi K, Spokane Valley, WA)
Answer from Chef Heinig:
Hello there Kristi!
What a great question! Jack-o-lanterns are a fantastic activity around the Halloween season for all ages! But of course the modest pumpkin has much more to offer than just a scary face. With that being said, I think it is surely time to make roasted pumpkin seeds with those lovely “guts” you speak of! Follow these quick and easy steps so you can make a great fiber-filled snack that are delicious, crunchy, and of course healthy, too!
Step 1: Separate the seeds from the guts and rinse the seeds off.
Step 2: Flavor them with your favorite seasoning – my personal favorites are garlic salt, dill, taco, or even just salt and pepper.
Step 3: Slow roast in a 300 degree oven and enjoy!
For those who are a bit more gutsy, no pun intended, you can even use your pumpkin guts to concoct a homemade pumpkin puree, a tasty pumpkin seed trail mix, pumpkin spice oatmeal, and much more!
Good luck Kristi!
Well there ya’ have it folks: rinse, season, roast and EAT! I know I’ll personally be trying this stress-free recipe out sometime very soon!
Would you like to interrogate our talented Resort chef with your food-filled questions? Then be sure to email Cally King at firstname.lastname@example.org so you can get your kitchen requests responded to by the legendary chef himself! And be sure to stay tuned to see what Chef Heinig has up his sleeve for our fabulous foodies next month!
About Chef Heinig:
Being in the culinary business since he was merely 13 years old, Chef Heinig is truly a cuisine mastermind here at The Resort. After experiencing the ropes of being a chef in Belgium for a period of his food-filled life, Chef Heinig now offers his expertise in culinary creations of all flavors as he currently leads the kitchens of Tito’s Italian Grill as well as Taphouse Unchained. With a zealous love for beer, an avid passion for pizza, and a deep loathing for blowfish, Chef Heinig is truly a foody at its finest!