This seems like the right time to talk about pumpkins. It’s not time to plant them of course, but between Halloween and Thanksgiving, pumpkins reach the zenith of their popularity. Pumpkins are hardly anyone’s favorite vegetable but maybe they should be. There aren’t too many vegetables that are used in home decorating and a wide range of delicious foods. While the pumpkin you buy for a jack-o-lantern isn't the best eating one you can use the seeds and create delicious snacks. If you want to read more about pumpkins go to the Master Gardener newsletter and look for the November 09 issue which will be available after the first of the month.
Roasted Pumpkin Seeds
All squash seeds are edible even if the squash itself isn’t any good. Some pumpkin varieties have better seeds than others but the taste of all is delicious.
Preheat oven to 350°F. Remove all the stringy fibers from the seeds then wash the seeds well. Blot off excess water. Spread the seeds on a baking pan. Toss with vegetable oil and salt (optional). Roast in the oven until lightly colored, 20-30 minutes depending on the size of the seed. Stir occasionally. Cool. Best used soon after roasting.