As my Fall To Do List promised, this is the year that I learn to deal with pumpkins! While I love pumpkin pie and pumpkin tarts (so essentially the same thing in different sizes…), I figured it might be time for me to learn how to actually work with it. Once you know how, you can actually do a lot with pumpkin but I always found it a little overwhelming. My only work with pumpkins is pumpkin carving 15 years ago when cutting into it felt like a Herculean task- so, cooking with pumpkin as an adult, here I come!
I decided to start with just roasted pumpkin seeds- it would get me used to handling the pumpkin but isn’t anything ridiculously difficult. I’ve never had them but I figured that if I liked other similar seeds, it couldn’t hurt to try pumpkin! I looked up several different recipes but the main dividing line seems to be whether or not you have to let them dry for 24 hours/overnight. I have two pumpkins, so I’ve decided to do one “fast” recipe and one “slow”, this is the slow. I just decided to go for simple and take the average recipe from a handful of easier recipes and came up with this!
Roasted Pumpkin Seeds
-1 1/2 cups of cleaned, raw pumpkin seeds
-1 tablespoon of melted butter
-pinch of salt
1. Pre-heat oven to 300°C.
2. Remove pumpkin seeds from pumpkin and clean thoroughly with paper towels.
3. Toss in melted butter and lay out flat on baking sheet.
4. Bake for 15-20 minutes until lightly toasted (brown).
5. Let stand for 10 minutes, and then enjoy!
-A lot of recipes called for baking at 30-45 minutes, but by 19 mine were on their way to dark brown very quickly!
-With the next batch, I’m going to try soaking them in water for 20 minutes, drying overnight, and then simply sprinkling with salt after. The butter is fairly delicious but it does leave you with greasy hands afterwards!
Do you have any tips for dealing with pumpkin? Any recipes to share?