Tonight is pumpkin carving night at my house. With the annual carving of the jack-o-lantern comes the annual roasting of the pumpkin seeds, a tradition my ten year old looks forward to every year. It’s easy to do and a healthy treat that is loaded with nutrients! Here’s what you do:
While scooping the guts out of the pumpkin, separate the seeds from the pulp and place them in a separate bowl (I prefer to use a colander). Wash in cold water until they are clean, with all of the pulp and strings completely removed. Dry the seeds off with a kitchen towel. Line a cookie sheet with parchment paper and spread out the seeds in a single layer. Cover lightly with olive oil, stir them around to make sure that all seeds have a coating of oil. Sprinkle with coarse sea salt and bake at 350 for about fifteen minutes or until they start to brown lightly. Be sure to keep an eye on them so that they don’t get too crisp.
The seeds are best tasting right after they come out of the oven while they’re still warm…. just make sure to let them cool for a few minutes before eating!
I do love cooking with pumpkin and squash, but I have to admit that I’ve never used fresh pumpkin before. I met a woman recently who told me about making pumpkin pies with fresh pumpkins every year and am quite eager to turn myself into a true domestic diva by doing away with the canned stuff and going with the fresh. Do you have any recipes that you make using fresh pumpkin that you’d like to share? Can you tell the difference in taste when you use canned pumpkin compared to fresh pumpkin?