Now that Halloween is over, you have to wonder what to do with your pumpkins…
Well, While I was on call at the hospital yesterday, Elena baked some into a casserole of sorts yesterday, and When I got home, We made Roasted pumpkin seeds and also cubed up the whole pumpkin and froze 3 gallon zip lock bags of it (for later) and kept 1 gallon bag for later this week, we got the idea of roasting pumpkin with honey and feta… I’ll work on that this week.
Literally every part of the pumpkin is awesome.
I have a few left, and I’ll make Gnocchi out of one probably in the next few weeks… that will need some time to make… but, it will happen!
But we managed to use the pumpkin we cut up yesterday.. so here here is how we made the pumpkin seeds last night..
Roasted Ranch Pumpkin Seeds
2 cups pumpkin seeds (or more I really don’t measure)
About 3 tablespoons Olive oil
1 packet powdered ranch dressing mix (or you can make your own, which I need to post my recipe)
Directions:
Preheat oven to 375°F. Stir pumpkin seeds, oil and seasoning until the seeds are evenly coated. Pour seeds onto a greased baking sheet with sides. Roast seeds for 30 minutes, stirring every 10 minutes, or until golden and crunchy.