This afternoon I decided to tackle the pumpkin we got last weekend at the farm. It was huge, and we don’t have a lot of counterspace in our kitchen. I also had visions of it rotting from the inside out if I put it in our basement storage and forgot about it...
I cracked it in half and roasted the chunks, to use later in soups or pies. The best part about cracking open a pumpkin is roasting the seeds. I love the saltiness but I’ve also come to like salty-sweet things like kettle corn and salted caramels. So here’s what I did:
Salty-Sweet Roasted Pumpkin Seeds
- 1 1/2 cups pumpkin seeds, rinsed and dried
- 2 tbsp. oil
- 2 tbsp. honey
- 1 tbsp. coarse sea salt (or to taste)
Toss all ingredients together in a bowl. Spread onto a baking sheet in an even layer. Bake between 300-350F for 30-45 minutes, or until golden. Stir seeds every 15 minutes to ensure even browning.
I also have something in mind for these gorgeous squash, although I am always open to ideas!