Saturday, 5 November 2011

Roasted Pumpkin Seeds (and a Pumpkin Patch!)

The week before Halloween, a couple of my friends drove me out to the sticks so we could go to a proper pumpkin patch.

Go big or go home!!!
You might be thinking that pumpkins are no good after they become jack-o-lanterns. This is not true (unless you leave them on the front porch until they turn blue and cave in on themselves, in which case...eww)! You can take them inside once you close up shop on Halloween night, then chop them up and freeze them. They are awesome in curries, soups, baked goods of ANY kind...etc., etc.

However! The unsung hero of the whole operation is the pumpkin seed. They are delicious when seasoned and roasted.
Here's how I did mine:
1. Put a strainer in the sink and dump your pumpkin guts in it.
2. Run cold water over the guts, working to separate the flesh from the seeds. As you collect the seeds, place them on a couple of sheets of paper towel. Let them dry off a bit.
3. Once the seeds aren't sopping wet anymore, toss them in salt and and/or another seasoning of your choice (I used Spike).
4. Spread the seeds out in a single layer on a cookie sheet (you might want to use parchment paper, as well).
5. Roast the seeds in a 350°F oven until golden brown (20-30 minutes), occasionally shifting the seeds around with a metal flipper (or something).

And there you have it! There are other methods of roasting your pumpkin seeds, so you can play around with them and see which one you prefer.

On a parting note...enjoy your seeds but don't eat too many of them! They are LOADED with fibre. I have heard horror stories. safe, okay? Okay.

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