My pumpkins have ripened premature this year so I have quickly
turned many into puree for freezing, canning and using later.
The others will soon follow suit.
I’m not sure why they have chosen to ripen
so quickly, but I am determined not to allow them get ahead of me.
While I have used pumpkin in all sorts of ways in my life, I
realized I have never before used the seeds for
anything other than replanting.
I jumped to the task of learning a little more about using pumpkin
seed and to use these.
I have learned that all pumpkin seed is edible. They can be
hulled or left unhulled.
I left mine unhulled.. how many hours are in a day anyway?
The first thing to do in using them
is to wash and dry them on paper toweling.
I read I’m suppose to boil them in salted water. That sounded
easy. So into salted water they went, hulls and all while I stirred for
about 10 minutes. I then drained them to toast.
They need oil to toast and I elected
to use butter.
I drained the seeds and mixed them with a little butter.
( I guess about two tablespoons melted).
Then place them on the foil lined sheet.
I baked them at 350 for about 35 minutes, I stirred them once.
They smelled so good roasting.
They are tasty and nutty little snacks with
quite a bit of crunch. You can use them in salads, dressings, sauces,
casseroles, soups, and baked goods.
Since I didn’t hull mine I chose to make a
granola, which I’ll never duplicate being thrown together
in a run of cleaning up on low kitchen staples.
It turned out good in spite of the hodgepodge. It is making a great tasting cereal with milk. Why didn’t I write as I threw?
Pumpkin seeds are said to contain L-tryptophan which
helps remedy depression.
You can read more about pumpkin seeds at this link-
13 Ways of Looking at a Pepita – By Rachel Forrest
and while your at it check out more Weekend Herb Blogging posts
at Anthonys Kitchen The Bachelor Cooking Blog
If you would like to participate in the next WHB visit Kalyns Kitchen
and check out the WHB Rules at Kalyn’s Kitchen.