Gone to Seed
Fall=pumpkins. And, I know I’m supposed to love pumpkin spice flavored anything but what I really love about pumpkins are the seeds! Sadly, I have the feeling that most of the world just throws the guts of the pumpkins in the garbage, seeds and all, when they carve up a jack-o-lantern or make a pie. Oh, what a shame. People, don’t let the good stuff go to waste.
How do you roast pumpkin seeds? Just rinse the pumpkin guts off of them, sprinkle with salt and cook in the oven until lightly brown. For my taste, this is about 10 minutes at 400 degrees. You do need to keep an eye on them, though. Sometimes, it takes a little bit longer and sometimes it is super quick. But, that might just be how my oven cooks things.
I roasted a whole pumpkin as a side effort to getting to the seeds. I haven’t quite decided what to make with the big container of orange pumpkin-y-ness yet. But, I am definitely snacking on the roasted seeds.
Since there have been quite a few big autumn squashes in the CSA box, I decided to try those seeds in the mix, too. Guess what? They are just as awesome as pumpkin seeds! So, don’t go wasting all of those acorn, butternut, delicata seeds. Save ’em, salt ’em, roast ’em!