well yesterday, being that time of year again, I was up to arse and elbow in pumpkin flesh post-carving, and put 2 roasting trays of pumpkin cubes, tossed in a little olive oil, sprinkled with salt and freshly ground pepper, into the oven to roast so I could make "Roast Pumpkin and Cinnamon Soup", from the Moro East cookbook. It's so delicious, roasting the pumpkins gives it such a nice flavour, and it's been a huge hit with the kids!
Also had my first attempt at Toasted Pumpkin Seeds which the kids loved too!
Basically I cleaned the seeds in a colander, under the tap, then put them in a saucepan with 4 cups of water per cup of seeds, and 1 tbsp rock salt per cup of water (thinking of trying it with less salt next time though), brought it to the boil, then simmered for 20 min, drained, spread out the seed on a baking tray drizzled with olive oil, and roast in a hot oven (220 C) for 20 min til nice and golden. A few exploded and popped in the oven, but they turned out pretty good!
I prefer shelling them to just eat the inner kernel - the husk is too fibrous and salty, but the inside bit is good - makes a nice little savoury snack.