Re: my favorite pumpkin cheesecake
I like to double roast my seeds.
First I split the pumpkin in half lengthwise and bake, skin side up, at 350
degrees with the seeds still attached, for ~ 1 hour. After the pumpkin cools
enough to be able to handle it, I scrape out the seeds, clean them up, and
put them in a bowl. I then put in olive oil and salt and let sit for ~ 1
hour to absorb the flavors. Then I put them on a cookie sheet and bake them
again at 200 degrees for ~ 45 to 60 minutes. When they are done, they should
be golden to dark brown and plump. The shell should be crispy-thin enough to
eat. No need to discard the shells, but you can if you want.
I have tried other flavors such as sesame oil and salt, and also just salt.
The above recipe has worked the best.
Good luck.
Lori Sherwood
fishroadfarm@cs.com
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