And you clear out the pumpkin 'guts'...and throw them away, right?
Hey...got any idea of what you're missing by doing that?
I have just been enjoying some roasted pumpkin seeds, and I'd like to share with you how to do it.
Buy a pumpkin. So simple, right?
Preferably, buy a smaller, SUGAR pumpkin.
In my neighborhood here in Chicago, as a matter of fact...right outside my window...there's a pumpkin lot, which used to be run by GEORGE, but now is run by AARON.
I purchased two small pumpkins from Aaron. One I turned into a PRINCESS PUMPKIN, for a friend's 4 year-old daughter, Madi.
Oh, and right, I spent some time making Madi's little gift into a PRINCESS PUMPKIN, because Madi likes to be a princess on Hallowe'en.The other pumpkin, I baked, by cutting it in half, scooping the 'seeds'n'guts' into a bowl, placing the halves into a cookie sheet filled with water, and baking for about an hour (+-) at 375 degrees.
Baked pumpkin is like baked squash--a nice side dish for chicken and asparagus.
Butt, about the 'seeds'n'guts'--and I wonder if the MOST POWERFUL WOMAN IN THE WORLD (Michelle Obama) even thought of this:
Scoop out the seeds and excess pumpkin 'pulp'.
Spread them in a buttered (I used Land O' Lakes Butter with Olive Oil) cookie sheet like this.
I added a generous sprinkling of ALLSPICE, mixed everything, and placed it in a 275 degree oven for about an hour and a half.I then had this:
A great snack, which if you make a lot of, I would say: refrigerate it, OK? The butter?
Ah, Autumn. I love it so!
