Remember that pumpkin from this post? Well, we finally cut into it tonight. It just seemed like the right thing to do. A cold front has been pushing its way through Atlanta for the past two days . . .
. . . and as the last bit of rain fell this afternoon, the temperature followed suit, dropping over ten degrees in just one hour. We stood on our front porch and watched this colorful sunset, enjoying the first cool breezes of Fall. One of us might have even shivered a bit.
So, let’s just go ahead and say it: FALL IS HERE!! For real this time. To stay. (We hope.)
Okay, back to the pumpkin. So, we sliced this baby in half, scooped out all the pulp and seeds, then roasted both halves face down on a baking sheet in a 375 degree oven for 1 hr and 45 minutes. Once the halves cool, we will scoop out the pulp, puree in our food processor, and save the puree for many delicious Fall pumpkin recipes. Thanks again for the pumpkin, Wamsteds.
But what’s the best part of cutting into a fresh pumpkin? The seeds, of course. So while our pumpkin was roasting in the oven, we separated the seeds from the pulp, washed them off, and prepared to roast them in the oven.
Then we realized we only have one oven. And that one oven was very completely occupied by two halves of a huge pumpkin. So, we decided to try something a little different than the conventional pumpkin seed roasting method.
Also, we just can’t get enough of our new sauté pan. Wedding gifts are the best.
So, we took half a stick of butter and melted it in the sauté pan, then turned the heat up to almost medium and let the butter sizzle, while stirring constantly, until the first hint of sweet aroma came from the pan. The sweetness indicates that the butter is beginning to brown (caramelize), hence the beginning of brown butter.
At this point we threw in the washed and dried pumpkin seeds, and roasted them in the brown butter just below medium heat for about 8-10 minutes. At this point we removed them from the heat because the butter was just on the cusp of going from brown to starting to burn (you start to see tiny dark brown specs in the butter).
Once off the heat, we added kosher salt, cayenne pepper, and allspice to the seeds and gave them a good stir. We were totally guessing on the spice amounts, so use these estimates at your own risk: 1 tablespoon kosher salt, 1/2 tsp cayenne pepper, two dashes of allspice.
In short, these pumpkin seeds were delicious. Roasted just enough to be nutty, rich from the brown butter, nice and salty, just a bit of heat from the cayenne, and the slightest hint of allspice that reminds you of Fall’s arrival.
We can’t wait to see what other tasty Fall treats this pumpkin will provide . . .