WARNING! Lots of
look what I noticed on the Dogfishhead Punkin Ale box..
I just love me some pumpkin. Is there anything else that says FALL like pumpkin?
I was traumatized by the terrible pumpkin shortage of ’09 .
( I still have a can that I was able to get last year & hoarded in the event that pumpkin was scarce again this year.)
But I am proud to day that I have 6 pumpkins right in my very own kitchen 🙂
I have researched the best way to cook pumpkins so that they are recipe-ready and this is what I came up with..
Start by halving your pumpkin & scooping out the seeds.
WHOA! did someone say seeds? Oh yes, that was me. How could I have forgot about the magic that is the pumpkin seed?
Place those seeds in a bowl & set them off to the side.. we’ll get to those in a minute.
Remove as much of the stringy part or the pumpkin as possible, then place your pumpkin cut side down in a baking dish & add about 1/2 cup water.
I cooked 2 batches yesterday. one to make Jessica\’s Double Decker Pumpkin Bread
and one batch for the freezer. For Christmas. For Jason. and Amanda.
Now, onto those pumpkin seeds..
Start by separating as much flesh from thew seeds as possible. ( I put the seeds in a large bowl of col water and massaged them.. it helps free the seeds.) then rinse & drain in a colander & spread on a cookie sheet overnight.
( or, your could use a blowdryer or a very low oven if you simply can’t wait)
preheat oven to 300 degrees and melt about a tablespoon of butter; toss seeds with 1 teaspoon of kosher salt & melted butter
spread in a thin layer on a cookie sheet lined with aluminum foil or waxed paper.
(this not only makes clean-up easy, but by lifting the foil & starting to fold in half, it makes it easier to remove the seeds from the pan to whatever you will be storing them in)