I picked up a couple pie pumpkins yesterday, and ended up chatting with the Whole Paycheck cashier for a little bit about gourd-based foods. I told her how I roast and puree pumpkin (then freeze it in doses) to make pies, and she told me about some sort of dessert involving pumpkin seeds and milk. I'm still not clear on how to make it, but she at least inspired me to try roasting pumpkin seeds again.
A couple notes:
First, I know all of you food-porn fans will be disappointed, but no pictures this time. Partly because they're just seeds, after all, and partly because I'm still not sure I'm getting this right.
Second, despite first cooling the oven from 400 to 325 (because I just roasted the pumpkin, remember? For PIE), it took me a lot longer than the recipe suggested to get these cooked. The last time I roasted pumpkin seeds, I still lived in Oregon, and followed the recipe exactly, and ended up feeling like I was chewing wood chips. From testing along the way this time, I learned that it was not because I overcooked them, as the friendly cashier had suggested, but because I hadn't cooked them long enough.
Third, instead of drizzling the seeds with half a teaspoon of olive oil, I put all my rinsed seeds in a bowl and tossed them with maybe two teaspoons of olive oil and a generous does of kosher salt (because I don't have "fine sea salt," and I think three kinds of salt in one kitchen is already a little silly. Seriously. I have a very small kitchen.).
The end result is much better than the last time I made them, but I'm still not entirely sold. Maybe I'll get it right next year.
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