Pumpkins are a fruit, native to North America, and originated in Central America. They are high in fiber and low in calories, fat, and sodium, and are a good source of vitamin A & B, potassium, protein, and iron. They are 90% water.
Chris Stevens of New Richmond, WI, holds the current world record (2011) for growing the largest pumpkin ever. It weighs in at a whopping 1810.5 pounds!
If you've ever wondered what to do with those seeds you have left over from carving your pumpkin, you may want to try roasting them. Here's how:
Separate the seeds from the flesh and strings and wash them. The easiest way to wash them is to put them in a large bowl of water and rub them between your hands. Once you've washed them. put them in a strainer for about 30 minutes. Then, spread them out in a baking pan and place them in a 150 degree oven to dry them. Stir every 10 minutes. Once dry, spread the seeds out on a cookie sheet. Lightly coat the seeds with melted butter, margarine, or vegetable oil. Add seasonings (see recipes below), and place them in a 250 degree oven for about 10-20 minutes - until they're golden brown. Stir them every 5 minutes. Enjoy!
1. Savory- 4 T butter, 1/2 t garlic salt, 2 t Worchestershire Sauce.
2. Fall Favorite - 4 T butter, 1 t cinnamon, 1/2 t ground ginger, 1/2 t ground allspice, 1/2 t salt.
3. Caliente - 4 T butter, 1 t cayenne pepper, 1/2 t thyme, 1/2 t salt.
4. Natural - 4 T butter, 1 t sea salt.