Question about cutting a pumpkin and roasting pumkin seeds, can you help?!
Do you have a good recipe for roasting pumpkin seeds, I want sweet ones (with cinnamon sugar or ?) and spicy ones (with worchestershire or?)???
Will the seeds from two smaller (pie) pumpkins have enough seeds? I just want a batch of each...we are having like 30 people or so.
Are fresh seeds better to use or would bagged ones be just as good?
Thanks!!!
Answers: We are having a party Saturday, I am making roasted pumpkin seeds and using hollow pumpkins for my veggie dip and for my salsa. I thought maybe I could kill two birds with one stone and use the same pumpkins. The only thing is I wanted to make the pumpkin seeds earlier like Thursday or tonight, but don't want the pumpkin to get nasty. Any suggestions? Will the pumpkin be fine cut and hollowed until Saturday if I cut it tonight...or should I wait? Or should I just buy separate pumpkins or just pumpkin seeds and be done with it?
Do you have a good recipe for roasting pumpkin seeds, I want sweet ones (with cinnamon sugar or ?) and spicy ones (with worchestershire or?)???
Will the seeds from two smaller (pie) pumpkins have enough seeds? I just want a batch of each...we are having like 30 people or so.
Are fresh seeds better to use or would bagged ones be just as good?
Thanks!!!
Let's take this last question to first.
1) Bagged seeds have an advantage over fresh seeds because they have been cleaned and are consistent in size, freshness and flavor.
2) I would not go over board on the amount you serve. Not everyone will eat them, so I would go with the bagged seeds and get maybe 2 Lbs.
3)I coat my pumpkin seeds with olive oil, then make 3 seperate batches. Sweet, savory and spicy.
Sweet=1/2 cup sugar, 2 teaspoons cinnamon and a pinch of sea salt
Savory=1/2 cup Worchestire sauce and 2 teaspoons seasoned salt.
Spicy=1 teaspoon cumin, 1 teaspoon cayenne pepper, 1/2 teaspoon sea salt, 1/2 teaspoon pepper
4)Bake your hollowed out pumpkins on high heat (400 F) for about 10 minutes then let cool. rub vegetable oil into the gourds to keep them fresh. If you use bagged seeds, then you are using fresh pumpkins for your serving dishes.
they say that if you rub petroleum jelly on the pumpkin they will look nicer longer.
Sweet and Spicy Pumpkin Seeds
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
Makes 1 cup
* 1 medium pumpkin
* 5 tablespoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* Pinch of cayenne pepper, to taste
* 1 1/2 tablespoons peanut oil
Directions
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.