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| I JUST can't find myself throwing out all the perfectly good PUMPKINS & SQUASH that we had left over from the Autumn growing season... SO I've now taken half of the harvest, cleaned, scooped & cubed til my heart's content... LOL, there's that word again... CONTENT! Needless to say, I'm scouting out LOTS of recipes that have PUMPKIN listed as an ingredient. |
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| And I'm EVEN preserving the seed... for roasting. Halloween evening was spent... carving pumpkins, roasting pumpkin seed & sipping on hot tea... WHAT ELSE SPELLS... Autumn!!! EASY ROASTING... I rinsed the seed completely removing the pulp, then I bloated with paper towel, tossed with olive oil & seasoned with salt. Spread on baking sheet at 200 degrees for about 35 - 45 minutes. I kept watch on them throughout, because it depends on quantity of seed roasting... THEY WERE DELIGHTFUL! |
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| I have MORE to preserve... PLUS I'm saving some for my November decorating indoor... they STILL have much enjoyment to offer. Autumn Blessings! |
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GREETINGS... from the farm & THANK YOU... for your time visiting here! I'm DELIGHTED... & hope YOU a blessed, JOYFUL day! ~Pamela Rene