Roast Pumpkin & Pumpkin seeds

Preheat the oven to 425 degrees. First wash your pumpkin. The one I had is from my Dad’s farm, it was not too big, more of a medium size. It’s one of the ones in the picture above.

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After it’s washed, split it in halves or quarters. I quartered mine so it would fit in the pan. You can see for split second at the end of this 12seconds.tv video.

@fogday Farm fresh pumpkin seeds on 12seconds.tv

Scoop out the seeds. Do your best to separate the seeds from the membrane, then rinse the seeds to get rid of the goop.

Put the pumpkin quarters flesh down in pan. I used a 13×9 cake pan. Put about a quarter of an inch of water in the pan. Cover with foil and put in the oven.

Seeds

@thediva Sending you some pumpkin luv on 12seconds.tv

While the pumpkin roasts, toss the clean seeds in olive oil and sprinkle in salt to taste. I used about a tablespoon of olive oil for about a 1/4 cup seeds. I also added about a 1/2 tablespoon of Mongolian fire oil along with the olive oil, cause I like my food to have a kick.

@philbaumann Mongolian Pumpkin seeds on 12seconds.tv

Spread the seeds on a baking sheet and stick it in the oven. Check on them after 10 minutes and stir so they get evenly browned. The seeds are ready after about 20 minutes.

Then pumpkin is ready after 40 minutes or until the flesh is soft. Let the pumpkin cool and separate it from the skin. I cut mine like a cantalope then cubed it and put some it in my pasta sauce. The rest I covered in tuperware and stuck in the fridge. I’m thinking about making pumpkin soup!

Hope this was helpful! One more thing, check out my Dad’s Pumpkin Surprise video for a comforting pumpkin dessert!