That time of year is upon us. Gourds have reached the stores! I got down to carving one of those big orange ones last night in preparation for some good ole seed roasting this weekend. I’m thinking I’ll do a combination of olive oil, salt, pepper and then…cumin, cayenne, ginger and Worcestershire. (Wishing I had some of your Penzey’s, LG.)
Between two pumpkins, I should have enough seeds to top a spinach salad and to make pumpkin seed salsa for a Halloween party at work. Recipes and results to follow after the weekend. Happy cooking, LG! What’s on your menu?
Thanks to David for his help with the vamp pumpkin.