Its pumpkin season, not just here in the Northwest, but everywhere! And they are good to eat. I prefer to use the pie pumpkins – or sugar pumpkins. If you want to use them in pies or other recipes, here is the easiest way to do it!
Cooking Pumpkin and the Seeds –
Using sugar pumpkins, cut in half and scrape out seeds. You don’t need to remove all the pulp. Lay upside down on a baking sheet with a small amount of water. Bake in a 350 degree oven for about 15-20 minutes, until the pumpkin is tender.
Allow to cool. Carefully scrape out and discard the remaining pulp. Using a spoon, scoop all the meat from the pumpkin.
Place in a food processor with a small amount of water and pulse until it is pureed.
Two small pumpkins will yield about 2-1/2 to 3 cups of pumpkin
But don’t discard those seeds!
After 24 to 36 hours, drain and spread on a baking sheet. Sprinkle with a little garlic salt and lemon pepper, then bake at 275 degrees for about 45 minutes. Keep an eye on them. They are done when they are golden brown and crunchy! And these little treats pack some great nutrients!