Tuesday, October 27, 2009

Pumpkinhead

Tyson brought home four pumpkins for our family. Sawyer learned the word, which I don't think he had heard before, very quickly, and he kept saying "Pumpkee, pumpkee!" (or something like that - he puts "ee" on the end of lots of words right now). Tyson and Sawyer scooped the guts out of all four pumpkins on Saturday night, then Tyson and I carved the first two. I carved the other two on Sunday afternoon. I roasted the pumpkin seeds. They turned out just the right toastiness and crunchiness, but too salty. But, of course, we are eating them anyway. What fun fall is!






2 comments:

  1. Oh you of the virgin cupcake baking, I have an admission to make: I have never roasted pumpkin seeds! Will you post a reply comment and tell me what you did? (And how much salt you used, so I can use less!)

    ReplyDelete
  2. Okay, here's what you do (and what you DON'T do)...

    I used to make these every Halloween, and I used a recipe from an old cookbook of my mom's. I couldn't remember exactly what to do, so I looked up a recipe online. That is where I was led far astray. Later I found another recipe that seemed more similar to the one I remember.

    Anyway...

    Step 1: Separate the seeds from the pulp. Putting them in a bowl of water will help with this task. The seeds float, the pulp sinks.

    Step 2: Soak the seeds overnight in a couple of cups of water and a tablespoon or two of salt. (The recipe I used called for 1/2 cup of salt for two cups of water. I should have known better.) Alternative, quicker method: Boil the seeds for ten or so minutes in the salt water.

    Step 3: Drain the seeds and spread them out on a baking sheet to dry overnight. Or, you can put them directly in the oven on a low heat (200 degrees or so) and crack the door open to keep the air moving. Or, you can just skip straight to roasting them, but if you do that they won't turn out as crunchy. I guess it depends what you like.

    Step 4: Once the seeds are dry, add a tablespoon of olive oil to the seeds and toss to coat. Shake the pan so the seeds form an even layer. If you like, you can season the seeds with salt, pepper, chili powder, garlic powder, or whatever you like. Here's where you have choices again. You could cook them at 400 degrees for about 15 minutes, or at 250 degrees for an hour or more. I tend to burn things, so I went for the lower temperature, longer time, stirring every 20 minutes and shaking the pan to redistribute.

    Step 5: Eat them. You can either crack the shells and just eat the seeds inside (a lot of trouble), or eat them whole (kind of fibrous, but yummy). They can be stored in an airtight container for a few months. Or they can be left on your counter and eaten in a matter of hours.

    Okay, that was the longest, wordiest, least helpful tutorial ever. Enjoy!

    ReplyDelete