One of my favorite parts of the season are roasting whole pumpkins for my own puree, and then making the yummiest pumpkin seeds for munching on and enjoying!
You will need:
Kosher Salt to taste
Pepper to taste
2 T Grape seed or Olive oil (any oil of your choosing that can withstand 350 degrees)
Glass shallow pan for baking large enough to hold a pumpkin
Put the whole pumpkin on a glass shallow pan and roast for 30- 45 minutes at 350 degrees
Once a fork can easily poke into the pumpkin, it is done.
Let rest for 30 minutes
Cut in half, and remove the pumpkin skin, and stringy insides while putting the seeds to the side
Put face down in the glass and add 1/3 cup water and continue to bake at 350 degrees until soft if your pumpkin is still a little hard.
Let rest again to avoid burning yourself for about a half hour.
Add skinned pumpkin to a blender and puree. You may also can the puree, and save for another time, or make delicious homemade soups or pumpkin pie!
ONTO THE SEEDS!
Rinse the seeds, and set to the side to dry. The drier the seeds, the crunchier they will be!
Add two tablespoons olive oil, kosher salt, and pepper together.
Coat the seeds in the olive oil mixture, and put into your glass baking tray.
Bake at 350 for 15-20 minutes, flipping them every five minutes to prevent burning.
When they are golden brown, they’re done!
Let cool and ENJOY!