It's always pumpkin something around here along with some sourdough fixins... gathering seeds...

It's always pumpkin something around here
along with some sourdough fixins...

Ah, January, the perfect season to snuggle up by the fire and dream up garden plans! I've been busy cooking up a storm, making pumpkin puree for my adorable grandbaby. And let me tell you, the seeds from this Silver Edge Squash are something else! They've got this silver lining that makes them look like stars, and they make for a delicious snack. Plus, rumor has it they're used to make Pipian sauce, which is a type of mole. I've never tried it before, but it's now at the top of my to-do list!
As I was researching pumpkin recipes, I stumbled upon a treasure trove of Mexican dishes that use pumpkin, and I'm excited to dive into this new culinary adventure! Who knew pumpkins could be so versatile? Well I did and at the same time I'm learning MORE!

A Guide to Roasting Pumpkin Seeds:

Roasting pumpkin seeds is simple and delicious. Follow these six easy steps to make a healthy and tasty snack.

• *1. Clean the seeds.**

Clean the pumpkin seeds by separating them from the guts. Put the seeds and the guts into a bowl of water and use your hands to break them apart. The seeds will float to the top of the water, making the cleaning process less time-consuming.

• *2. Boil the seeds for 10 minutes in salt water.**

In a medium-sized pot, add the pumpkin seeds and 1 tsp of salt to water. Bring the water to a boil and reduce the heat to a simmer. Let the seeds simmer for about 10 minutes over low-medium heat. This method makes the seeds easier to digest and produces a crispy outer shell during roasting. If you're short on time, you can skip this step.

• *3. Drain the seeds and dry lightly with a paper towel or tea towel.**

Drain the seeds in a colander and lightly dry them with a paper towel or tea towel. The seeds will stick to the towel, but you can rub them off with your fingers. Make sure to give them a light pat down.

• *4. Spread the seeds onto a baking sheet and drizzle with extra virgin olive oil.**

Spread the seeds onto a baking sheet and add 1/2-1 tsp of extra virgin olive oil. Massage the oil into the seeds and add a generous sprinkle of Herbamare. You can also use fine grain sea salt. Try to spread out the seeds as thin as possible with minor overlapping.

• *5. Roast the seeds at 325F for 10 minutes.**

Roast the seeds in the oven at 325F for 10 minutes. Remove them from the oven and stir. Roast for another 8-10 minutes. During the last 5 minutes of roasting, remove a few seeds and crack them open to make sure the inner seeds are not burning. The inner seed should have only a hint of golden tinge to it; they should not be brown.

• *6. Enjoy!**

Remove the seeds from the oven and add a bit more Herbamare before serving. The outer shell is edible and quite possibly the best part, so there is no need to remove it.