Hello Beauties!
Gollie I sure do love pumpkins!
I found sweet pumpkins (the baking pumpkins) at the Farmers Market 3 for $5.
I got eight cups of pumpkin puree out of the labor of my love and their ready to use in the freezer.
And we also got a snack out of the deal...pumpkin seeds! I tried two varieties:
Honey Roasted
And Cinnamon Maple
The first tasted like the best snack I've had in a long time.
Josh and I loved them sooo much! A little salty sweet action...just how I like it!
The second, not so much.
I think there was too much cinnamon on the seeds and perhaps the oven was too hot.
And because Adelynne was in bed and we prayed the fire alarm wouldn't go off, this variety was also very entertaining to say the least.
But I digress.
I began by adding a little water to the bottom of a baking sheet. And because I couldn't quite fit all of the pumpkin half's on one sheet, I also roasted one in another small square pan.
I chopped off the tops.
WACK!
And then cut them in half from the top center.
And then I gutted out the seeds.
Messy
Slimy
Stringy
Squishy
And other adjectives to describe the scene of the crime.
Not all of the stringy parts left their home willingly, so I left a little in.
And then bottoms up!!
I roasted them at 350 degrees for 1 hr.
The scene of the crime...
Do not enter.
Okay, enter because the seeds roasted are super yummy...
Stay tuned...
I placed the seeds and some slime in a colander in the sink and rinsed them until they were free of their life of slime.
I wonder if this is what newborns feel like when they are born with all of that icky stuff all over them. I wonder if they are really crying because they too desire a bath.
Anyhoo....
All clean!
Ready for roasting!
I spread out the seeds between two sheet pans, lined with foil and sprayed with Pam.
This helps to dry them out completely before adding seasoning.
I roasted them at 350 degrees for about 25-30 minutes. You just want them lightly browned.
The little pumpkin bums (excuse my French) are all roasted!
Carefully flip over the pumpkin halves, be mindful of the steam!
Then scoop out that yummy pumpkin and puree it in a food processor until smooth.
Their skin DNA will be sent to the lab for further investigation.
Lightly toasted!
Pumpkin puree and roasted seeds.
The Honey Roasted Pumpkin Seeds were a HUGE hit!!!
Josh and I INHALED them.
Poor little things didn't stand a chance.
The second batch of Cinnamon Maple Pumpkin Seeds were not so delightful. In fact they burned. Super fast. Almost waking up Addy.
But the Honey Roasted Pumpkin Seeds...
Mmmmm...
Did I mention
MMMMMMMM?????
So at the end of my labor of love was
8 cups of pumpkin puree for the freezer
And about 3 cups of pumpkin seeds.
I'd say that was a success for $5!!
Honey Roasted Pumpkin Seeds
Pre-dry the seeds on a foil lined and greased baking sheet for about 30 minutes at 350 degrees.
In a small bowl, mix
2 1/2 c. pumpkin seeds
2 T. honey
1 1/2 t. brown sugar
1 1/2 t. kosher salt.
Put the seeds and seasoning back on the foil lined baking sheet and roast for about 8 minutes
at 350 degrees.
Add a bit more salt after they come out (to taste) and continue mixing them until they are less sticky (about 5 minutes).
And then...EAT THEM...ALL OF THEM!!
Should you have any to save for later, store them in an air tight container. They were really good the next day too.
