A little easier to chew

I use a variation of the cajun, and also the basil+parm. Way better than bagged stuff.

@Gernot – Kosher Salt is larger in grain, and more subtle in flavor – i.e. less salty. I prefer it’s use in almost all recipes.

@Shane – I agree – cutting the pumpkin vertically is the best way to harvest the seeds for roasting – But – I assumed most folks also want to carve that cool AofM stencil into the pumpkin for Halloween, so I kept the whole pumpkin intact.

Let’s hear it for The Three Sisters! — if you’re from the southwest, that’s four: Cucurbitaceae (squash and pumpkin), Zea mays(American corn), Leguminosae(beans), and Capsiceae(chillis). These ladies have fed great civilizations and I’ve a romantic involvement with all four which causes no conflict as they are not a jealous lot.

Consider roasted pumpkin seeds in the role of other nuts, in pesto or on a salad for instance. Pumpkin seeds can be purchased hulled. Look down ye mighty upon pumpkin seed butter and be amazed!

I recently upped my popularity by incorporating baked pumpkin in the gravy for an otherwise traditional beef stew

If you garden and have the space for this large and beautiful lady, few things are so spectacular to watch grow as a pumpkin.

My mouth is watering,

Jim Collins