- Florida Backyard - https://floridabackyard.org -

The Silence of the Pumpkins

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

dsc_00043 [1]

Go on…guess.

dsc_0010 [2]

1 cup would be the correct answer.

dsc_0012 [3]

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.

dsc_0015 [4]

Meanwhile, Husband is happy with his roasted seeds.

dsc_0017 [5]

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.

[6] [7]