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Well, ladies and gentlemen, it's that time of year - pumpkin season! I am so in love with pumpkins in all their versatile glory. This wonderful winter squash can be used in so many ways. There's pumpkin pie, pumpkin smoothies, pumpkin pie, the list goes on! Even the seeds can be roasted and enjoyed as a delicious crunchy treat.
Did you know that aside from pumpkins being delicious they are also incredibly good for you? High in fibre, vitamins A, C and E, iron, potassium and antioxidant beta-carotene, pumpkins and their seeds boast a variety of health benefits.
How to Roast a Pumpkin
If you're planning on roasting your own pumpkin, you'll need to start with the right kind. Ignore the big field pumpkins you see outside the grocery store - these are great for jack-o'-lanterns but not much else. You'll want to look for a Sugar Pumpkin, which is much smaller, and much tastier. Look for a pumpkin that is heavy for it's size.
When you've picked the perfect pumpkin, the first step is to slice it in half. This can take a bit of upper body strength, so be prepared to use your muscles!
Once halved, scoop out the seeds and stringy core until the inside is free of any stringy flesh.
Once halved, scoop out the seeds and stringy core until the inside is free of any stringy flesh.
Preheat your oven to about 400F, and place pumpkin halves cut side down on a lightly oiled baking sheet. I line mine with tinfoil prior to baking to make for easy clean up.
Bake for about 45 mins to an hour or until a fork can easily pierce the pumpkin's skin.
Remove from the oven and let cool slightly before eating, or using to make homemade pumpkin puree...
How to Make Your Own Pumpkin Puree
Although the canned variety of pumpkin puree can be found year round, nothing beats a freshly roasted pumpkin straight out of the oven. Making homemade pumpkin puree is so simple once you've roasted your sugar pumpkin.
Simply scoop out the flesh, discarding the skins, and blend in a food processor or blender until smooth.
Simply scoop out the flesh, discarding the skins, and blend in a food processor or blender until smooth.
How to Roast Perfect Pumpkin Seeds
Roasted pumpkin seeds make for a delicious, healthy treat, and they're super easy to make. I usually toss the seeds in olive oil and sprinkle a bit of herbamare or sea salt prior to roasting, but the flavour possibilities are endless!
Once you've halved your pumpkin, you'll need to separate the seeds from the stringy bits of flesh. There's not really anything you can do with the leftover pumpkin flesh, so that can head right for the compost.
Rinse the seeds, and place in a pot filled with salted water - about 1/2 to 1 tsp for a medium pot.
Bring the water and seeds to a boil, and reduce slightly to a simmer for 10 minutes (uncovered).
Drain the seeds and dry slightly with a clean tea towel or paper towel (they might stick a little bit, but just use your fingers to get them off the towel).
Next, place on a baking sheet and massage with a small amount (1/2 tsp or so) of extra virgin olive oil and seasoning of your choice (sprinkling them with a bit of fine grain salt is always simple and delicious).
Lay out the seeds in a single layer, and bake for about 18-20 minutes, stirring once about halfway through.
In the last few minutes of cooking remove a couple seeds, let cool and have a taste. You want your seeds to be crunchy, and the inner seed should be slightly golden but not brown. When done, remove seeds, let cool slightly, and enjoy!
Roasted pumpkin seeds can be eaten whole, or by cracking open to eat the inner seed.
I hope you enjoy this pumpkin season as much as I already am! Please feel free to share your favourite pumpkin recipes in the comments below, and keep your eye out for my Pumpkin Spice Muffin recipe coming soon!
Once you've halved your pumpkin, you'll need to separate the seeds from the stringy bits of flesh. There's not really anything you can do with the leftover pumpkin flesh, so that can head right for the compost.
Rinse the seeds, and place in a pot filled with salted water - about 1/2 to 1 tsp for a medium pot.
Bring the water and seeds to a boil, and reduce slightly to a simmer for 10 minutes (uncovered).
Drain the seeds and dry slightly with a clean tea towel or paper towel (they might stick a little bit, but just use your fingers to get them off the towel).
Next, place on a baking sheet and massage with a small amount (1/2 tsp or so) of extra virgin olive oil and seasoning of your choice (sprinkling them with a bit of fine grain salt is always simple and delicious).
Lay out the seeds in a single layer, and bake for about 18-20 minutes, stirring once about halfway through.
In the last few minutes of cooking remove a couple seeds, let cool and have a taste. You want your seeds to be crunchy, and the inner seed should be slightly golden but not brown. When done, remove seeds, let cool slightly, and enjoy!
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