PUMPKIN SEEDS ROASTED RECIPES

Steps:

• Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
• Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
• Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
• Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
• Sweet Toss with cinnamon and sugar (do not use salt in step 4).
• Indian Toss with garam masala; mix with currants after roasting.
• Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
• Italian Toss with grated parmesan and dried oregano.
• Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.