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The Silence of the Pumpkins

Would you care to guess how many seeds you get from a 53 1/2 lb pumpkin?

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Go on...guess.

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1 cup would be the correct answer.

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Seems paltry for a fruit this size, but this is one of those super-mega pumpkins, the kind that people grow for massive size instead of flavor, shape and/or seed production.  If we grow pumpkins again (and that's a BIG old "if"), we'll aim for a more backyard-friendly size and a more eating-friendly variety. Can't say it hasn't been interesting though.  And the compost pile is going to be hella rich in iron, zinc and phosphorus.

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Meanwhile, Husband is happy with his roasted seeds.

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Be...I'b hoding by dose.

Roasted Pumpkin Seeds

Start by boiling the seeds in salted water, this will both flavor them and ensure a nice crunch after they're roasted.  Use 1 cup and 1 tbsp of kosher salt per 1/4 cup pumpkin seeds.  Bring it all to a boil then let simmer for 10 minutes. Coat a sheet pan with a couple of tbsp of olive oil, and add seeds in a single layer.  Bake in a 400 degree oven for about 15 to 20 minutes, until brown and crispy.  Use a spatula and turn them every 5 minutes or so.  Let them cool before serving.