Sunday, October 28, 2012
Making roasted pumpkin seeds is easy enough, once you have the raw seeds (although you can catch some process photos at The Pioneer Woman):
- Remove most of the pumpkin guts from the seeds.
- Rinse seeds in water and spread on a cookie sheet.
- Let seeds dry for several hours!
- Sprinkle a few teaspoons of olive oil and some generous quantities of table salt over the seeds.
- Coat seeds in salt and oil by tossing with your fingers.
- Roast in a 250 degree oven for ~1 hour, or until light brown. Remove from oven, let cool, and eat whole.
The pumpkin puree's pretty simple too (although, it takes some effort), but if you want photos, Pioneer Woman has a nice tutorial:
- Cut off top of pumpkin, cut body in half from top to bottom.
- Scrape out seeds and guts from pumpkin sides
- Cut halves into quarters (you have 4 pieces)
- Put pumpkin quarters onto a cookie sheet and roast at 350 degrees for 45 minutes (or until you can stab it with a fork)
- Remove from oven, let cool a bit, and scrape the pumpkin skin from the flesh.
- Shred pumpkin flesh in a food processor until the large lumps are gone.
- Freeze leftovers in a plastic bag.