Because they sort of go together. If you’re gonna have roast pumpkin, what are you gonna do with the seeds?
Roasted Pumpkin with Rosemary and Thyme
4 cups fresh pumpkin cubed (about 1 inch)
1/4 cup Olive Oil
1 TBL fresh rosemary
1/2 tsp thyme dried
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 350F
Cover a cookie sheet with parchments paper, set aside.
If you have a whole pumpkin, you will want to cut it in half and scrape out all of the seeds. Then slice into wedges that are about 1 - 2 inches thick. Cut the skin off and cut the pumpkin into cubes about 1 - 2 inches in size
In a medium bowl, place the pumpkin, olive oil, and spices. Stir well.
Pour the pumpkin mixture on the cookie sheet. Make sure the pumpkin is in a flat layer.
Bake for about 45 minutes or until a fork easily passes in the pumpkin.
Sweet and Salty Rosemary Pumpkin Seeds
1 cup freshly harvested pumpkin seeds
2 tbsp finely chopped fresh rosemary
2 tbsp olive oil
1 tsp sugar
Sea salt and cracked pepper to taste
Preheat the oven to 375°F.
Rinse seeds under cold water until they are no longer sticky. Dry well and add them to a bowl with the remaining ingredients. Stir to coat and spread the seeds on baking sheets
Roast for 15-20 minutes, removing after 10 minutes to shake the pan and move the seeds around a bit, flipping some of the crispier ones. Remove from oven when they are golden brown.
Allow them to cool before you start snacking.