Pumpkin Reverie

Courtesy Shannon Graven

Thanks to the previously mentioned sweet meat pumpkin score that I made shortly before Halloween, I have finally reached my saturation point, and still, I have enough leftover pulp to freeze the last of it. 

I am still basking in its utter deliciousness.  All of it―the pumpkin gnocchi, pumpkin bread, the blondies, the ice cream… even the seeds are the very best ever. 

 

My take away from this:  no matter how comfortable I may have been in the past with canned pumpkin, I am forever changed.  Yes, the real fresh from the field heritage variety is so much better.  

 

 

In all of my indulgences, the rich, creaminess of true pumpkin shines through―it is not overwhelmed by spices or other additions.  

 

Again and again, I am reminded how much the delightful earthy flavors of all of these delicious treats taste of fall―and the changing seasons. 

 

 

 

 

 

Roasted Pumpkin Seeds

Ingredients

pumpkin seeds, cleaned of membrane

salt and water
2 teaspoons olive oil
 
Directions
Soak seeds in a salt water solution (1 to 2 tablespoons sea salt dissolved in 1 quart warm water) for several hours or overnight.  Drain the seeds and lightly pat dry.

Spread the seeds onto a well oiled baking sheet, and lightly toss to coat with a bit of the oil.  Bake at 350 degrees for approximately 30 minutes, stirring frequently, until golden browned.