Would you care to guess how many seeds you get from a 53 1/2 lb pumpkin?
1 cup would be the correct answer.
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.
Meanwhile, Husband is happy with his roasted seeds.
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.