Once upon a time, an American girl living in London tried pumpkin for pretty much the first time in her adult life (she always just ignored it before!) and became obsessed. While it's debatable whether this new found love was based purely on homesickness and a need to consume familiarities or genuinely on taste... one thing is certain, pumpkin she needed! And so she searched high and low for canned pumpkin... being London, such a diverse and cultured city, one wouldn't have expected the task to be such hard one... but it was. She tried every grocery store she could find, desperately (and frantically) checked every aisle... twice... and still nothing. She was about to give up hope all together but decided to pop into one last store, Waitrose. None in the canned goods section... none in the ethnic section (yep, American things are found in the ethnic section my friends)... and then, tucked in the last dark corner of the baking section, she found six cans of pumpkin!!! Which she quickly proceeded to dump in her cart... along with a big pumpkin and three or four mini pumpkins... and sprinted to the checkout counter! Yes, in case you had any doubts, that girl was little old me...
And so that leads me to this... a series of pumpkin recipes to share with you all. To say I went a little pumpkin crazy is an understatement, I know... and yes I'm sure there are easier ways to deal with homesickness around the holidays... but I chose pumpkin and cooking my friends. And so now in the week leading up to Thanksgiving, you too can enjoy pumpkin delights in any form imaginable. Lucky (or unlucky) for hubs, those cans have to get used and I'm just the gal for the challenge... enjoy!
Roasted Pumpkin Seeds Recipe, (which I adjusted) serves 4
- a medium sized pumpkin's seeds (about 1 cup)
- 1/2 tsp. salt
- 1/4 tsp. black pepper (I added in)
- 1 tbsp.olive oil
- Preheat the oven to 284 F (140 C).
- Cut a whole at the top of the pumpkin where the stem is. Using a spoon, scrape out all of the fleshy insides of the pumpkin into a bowl.
- Rinse all of the seeds (which are very slippery!) with water, trying to separate as much of the goo as possible. Pat dry.
- Coat seeds with olive oil, sprinkle with salt, black pepper, and spread out on an aluminum foil lined baking tray.
- Bake for 15-20 minutes or until golden brown. My oven is kind of slow so I just eyeballed/tasted tested it.
- Let cool before serving... or eating... if you can wait that long!
***Today I am thankful for that one shop that decided to stock canned pumpkins despite it's lack of popularity... thank you so much Waitrose!***