I finally found my pumpkin! I’m sure that’s boring news to all of you at this time of Autumn in Canada or the USA, but when we moved here to Mexico, the stores did not sell the normal pumpkins that you all have in abundance to choose from in your local pumpkin patches. Yes, we have canned pumpkin, but when it comes at about $9 a can and you need to make 25 pumpkin pies, it’s not the most cost efficient way to go.
So I was happy to see pumpkins show up last week in our local grocery stores. I purchased one medium sized one to start and this morning, roasted my pumpkin. It sure did heat up my kitchen so on went the air conditioning.
Before roasting my pumpkins, I took all the seeds and middles out.
I felt like this was harder the last time I did it, maybe I got a more cooperative pumpkin this year?
After I separated the larger chunks, I put the seeds in a bowl and covered them with water. I let it rest for about five minutes and then drained. It was almost perfectly cleaned, with a few stubborn strands of pumpkin hanging on. I dried them well on a tea towel.
In a bowl, I mixed a little olive oil, salt, and pepper, and tossed the pumpkin seeds well.
They got laid out on a sheet, roasted for ten minutes, and voila, a delicious, crunchy snack. There are quite a few variations on what you can season them with, look around the web for ideas for ranch and pizza flavored seeds, I am a classic seed (and popcorn) girl so salt and pepper it was for me.
- raw pumpkin seeds from a large pumpkin
- 1/8 – 1/4 cup olive (or coconut) oil
- salt and pepper to taste
Remove seeds from pumpkin. Pour clean water over seeds and let sit for 5 minutes. Drain and remove any stubborn pumpkin strands. Thoroughly dry seeds. In a bowl, combine olive oil, salt, and pepper. Toss seeds well. Put wax paper down on a baking sheet and lay seeds out so they have room (mine were a bit crowded). Roast at 400 for about 10 minutes, or until golden brown. Watch so that they don’t burn. Let cool and serve. Can be stored in an air-tight ziploc bag.