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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.

2 Comments on “The Silence of the Pumpkins”

  1. #1 Valeri UNITED KINGDOM
    on Jun 14th, 2009 at 3:13 pm

    I’m going to have to try this sometime-the roasted seeds. But not this year as I’m not growing pumpkins. Well I suppose I could buy one! Val

    ReplyReply
  2. #2 Caitlin UNITED STATES
    on Jun 14th, 2009 at 6:56 pm

    I must be the laziest pumpkin seed roaster ever: I clean the pulp off them, dump them on a sheet pan, salt them, and bake them. Love them that way, although they do tend to be a combination of crunchy and chewy.

    Too bad y’all don’t eat pumpkin things: the pumpkin muffins I made w/ our homegrown sugar pie pumpkins last year were divine. And those smaller pumpkins do indeed make more seeds.

    ReplyReply

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