Pumpkin Seeds & Puree Toasted Pumpkin Seeds
Preheat over to 375 F. Clean strings from seeds, rinse well and dry thoroughly. Toss with oil to coat lightly. Season with salt, garlic or onion powder, chile powder, cayenne pepper, oregano, cumin or whatever combination of seasonings you choose. Place seeds on cookie sheet and bake for 15 minutes or until fully toasted. Remove - place in brown paper bag to cool and serve immediately.
Pumpkin (Winter Squash) Puree Whole Pie Pumpkins
Preheat over to 375 F. Scrub squash well! Cut 8-10 times on top of pumpkin to vent for steam. Place squash in casserole dish to catch juices and bake until tender, between 45 minutes to 2 hours depending on size. Cut in half, scoop out seeds and strings, Scoop out flesh or peel skin off and season to your preference. Add sugar and fruit juice for sweet puree. Add salt, pepper, granulated garlic, an herb and cream for savory puree. Mix until texture is smooth but a bit stiff for body. Sweet purees work for pies, cakes, cookies. The savory puree works well in sauces and soups.
Sliced Large Pumpkins
Proceed as above except place large pieces of pumpkin in casserole dish and cover with foil. Bake for 45 to 60 minutes or until tender enough for a skewer to go completely through flesh. Peel skin off, season and mix to desired consistency.