Now that Thanksgiving is over, it is time to remove your fall decorations and replace them with holiday decorations. Before you through out that pumpkin, why not make a tasty treat?
Roasted Pumpkin Seeds
- Preheat oven to 350 degrees
- Use the largest, sharpest knife that you own and cut open the pumpkin.
- Pull out all of the seeds and place them in a colander.
- Pour running water over the seeds to remove the strings and slimy texture.
- Place seeds in a ziplock bag with a generous amount of spices. If you prefer traditional spices, just add salt. If you like your seeds with a kick, add chili powder or Jamaican jerk seasoning.
- Coat all seeds in the baggie.
- Place the seeds on a cookie sheet covered in cooking spray in a single layer.
- Place in the oven and cook for 20 minutes, flipping the seeds at 10 minutes.
- Continue cutting pumpkin into small chunks - 3 to 4 inches around
- Place a large steamer tray in your largest soup pot and fill the bottom with 2 inches of water
- Place all pumpkin in the pot
- Heat stove to medium and place the pumpkin on the stove
- Cook until the pumpkin turns a darker color and the consistency is mushy
- Remove Pumpkin from pot and cut off rinds
- Place rindless pumpkin into food processor or blender and turn on.
- Add water as necessary to turn the consistency into what looks like baby food
- Place in 1 to 2 cup containers and freeze all pumpkin that you are not planning on using for a couple of days.