Well at least possibly the world's best roasted pumpkin
seeds.
Halloween is just around the corner and with the carving
of the gourds all of those seeds can be put to good use. This should be a family-wide kitchen project.
I've been roasting pumpkin seeds most of my life. Beginning as a child with the help of my
parents. Followed-on by several decades
of jack-o'-lantern carving. And finally
by serious pumpkin growing. For their
seeds. Admittedly I've grown pumpkins
for carving, roasting on the grill or making pie filling. We all kou can get a can of pie filling just about
anywhere. But where can you get a good
roasted pumpkin seed?
This year brought the return of the seed-producing
pumpkins. I wasn't looking for pie
filing or a carving squash. I wanted
seeds. A hybrid pumpkin renowned not for
its pulp but for its seeds.
If you're a fan of roasted pumpkin seeds you have to
check this out. Not only are these
pumpkins terrific for fall décor they are prolific seed producers. Furthermore, their seeds lack the tough outer
hulls of other gourds making them perfect for roasting. On top of that they're a bush-variety and
don't take-up large amounts of space in the garden.
click on images to enlarge
A fetching bright orange gourd with dark green stripes, non-GMO and
organically-raised pumpkin of about 5 to 8 pounds.
And chock-full of hull-less green seeds - pure kernel -
without the tough shell. All you have to
do is open them up, insert your hand into the pulp and all of those seeds will
slip right out. And plenty of them too.
Pour your seeds into a stock pot and add enough cold
water so that they float freely. Add to
that as much kosher salt as you can stand (about a half cup).
Bring your pot to a boil and then turn-down the heat and simmer
uncovered for 30-40 minutes.
Drain your seeds in a colander.
Spread them out on a cookie sheet and bake at 300 degrees
- stirring every 15 minutes with a spatula for 30 to 45 minutes. When they start to snap, crackle and pop your
seeds are talking to you. Pay close
attention to them. They're almost done.
Finished product!
A light, nutty, salty, snack that is full of vitamins, minerals and
healthy antioxidants. They’re good for
your prostate fellas. I made a couple of
batches – straight kosher salt and for a special flair a batch sprinkled with Penzeys
Cajun Spice prior to roasting.
Serve with an icy-cold brewski during the Packer game and
at deer camp.
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