Roasted Pumpkin Seeds

Yum! And so very easy to make, especially if you have pumpkin seeds from the jack-o-lantern that you carved for Halloween.

I bought two pumpkins post-10/31 for $1.99 each at a local grocery store.  They were Fairy Tale pumpkins, known to be very good for baking.  I didn’t realize how heavy they were – so I now have about 16#s of pureed roasted pumpkin in the freezer for future use throughout the holiday season and winter.  Good thing I like pumpkin!  🙂

Back to the Roasted pumpkin seeds.  It really isn’t difficult to roast them, and they are really good and good for you!

Clean and separate seeds from the “pumpkin guts”.  Don’t throw away the pumpkin guts!  They can be used, just like the pumpkin puree, for pumpkin bread (a post on that soon).

Once cleaned, dry the pumpkin seeds.  Put the seeds in a plastic baggie, add about a teaspoon of olive oil and coat the seeds.  Dump them on a parchment paper lined cookie sheet, sprinkle with salt and pepper, and roast at 375* for about 20 minutes.  After 10 minutes, mix them up a bit and put back in over for another 10 minutes or so.  Keep an eye on them so they don’t burn.

On a side note – I am interested in any ideas (beyond pie) that anyone may have on what to make with pumpkin.  Drop me a note in the comments with your ideas.  If you have any special recipes, point me in the direction of where I can find them; if they are on your blog, post a link. THANKS!

Buttnernut squash ravioli

Looking in my freezer and realized I have butternut squash that I set up that needs to be used…. what to do with it? I decided to make butternut squash ravioli.

Made homemade pasta dough, and rolled out into two separate sheets.

Took the butternut squash, added 3 tablespoons raw sugar (cause I had that and wanted to use it up), added about 1 tablespoon pumpkin pie spice, and mixed together throughly.

dropped 1/2 teaspoon size dollups of the squash on on pasta sheet, leaving about 2 inches between each dollup. using pastry brush, brushed a little water between each dollup (to help the top pasta adhere to the bottom dough), place the second sheet of dough over the first, press around each dollup of squash making sure to press out all the air. press the dough sheets together between the dollups. Using a round and/or fluted cookie cutter, cut out each ravioli. cook in slow boiling water 2 – 3 minutes. top with sauce of your choice (I prefer a cream sauce made with shallots or onions, a little bit of butter and some sage).