Locking Bar Eglu Classic

[Christian]

After creating a monster pumpkin for the local children, who didn't visit , I still have lots of seeds. Some i will dry and plant out next year, but what can i do with the rest? Any ideas?

 

Thanks

[Nicola H]

Wash them and then roast them in the oven and eat them............

[The Dogmother]

Feed them to the chooks - they love them.

[chickencam]

how do they manage with the size of them?

[The Dogmother]

My bantams seem to manage fine, but you could bung them in the liquidiser if you need to.

[Christian]

I threw a handful into the girls run! Laverne and Shirley gulped them down whole, but Babs was more ladylike and nibbled at one for 5 minutes, trying to avoid the others from nicking hers!

 

I will roast the rest.

 

Thanks

 

C x

[Guest]

You do know that if you had more than one variety of pumpkin or courgette in your garden - they could have cross pollinated so you might not get the same pumpkins as you did this year.

 

xx

[Couperwife]

You do know that if you had more than one variety of pumpkin or courgette in your garden - they could have cross pollinated so you might not get the same pumpkins as you did this year.

 

xx

 

ooooh, that could be interesting, imaging - a bright orange butternut squash or a long thin pumpkin

[Charlottechicken]

Here's the roasted pumpkin seed recipe from last year's Country Kitchen mag.

 

15g butter

1 tbsp sunflower oil

200g pumpkin seeds

2 tbsp Madras curry powder

1 tsp Maldon salt

1 tsp castor sugar

 

Heat butter and oil in shallow roasting tin. Add pumpkin seeds, sugar, curry powder, and salt and toss them well in the mix, making sure the seeds are coated evenly.Roast the seeds in a pre-heated oven at 190c or gas 5 for 15 mins, turning occasionally. Remove from the oven and leave to cool. Serve at once or store in an airtight container.

 

Warning, this can be a bit hot, so you could happily use twice as many seeds in the same amount of mix.