Roast Pumpkin and Toasted Pumpkin Seeds
Master roasting a pumpkin and toasting pumpkin seeds for endless fall delights! It's easier than you think.
Ingredients
- 1 4-6 pound pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- cooking oil spray
- sea salt, to taste
Instructions
- Preheat oven to 400°F.
- Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
- Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds.
- Lay the seeds on a towel to let dry.
- Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
- Place pumpkin on a cookie sheet without top and bake for 40 minutes.
- Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool. *Note: The cooking time will vary depending on the size of the pumpkin. Take a fork and pierce the inside of the flesh every 10 minutes towards the end of the cooking time to see if it’s tender.
- Spray another cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
- Bake the seeds 20-30 minutes or until they start to turn a golden color.
- Cool and serve.
- To make pumpkin puree: Scoop flesh into food processor and puree until smooth.
Nutrition
Calories: 520kcal | Carbohydrates: 132g | Protein: 18g | Fat: 2g | Sodium: 20mg | Fiber: 9g | Sugar: 37g
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