Closing the loop: seed saving and roasting Seminole pumpkin

Seminole Pumpkin Seed Saving
If you have been successful in growing a Seminole Pumpkin, the last very important step is to save seeds from this heirloom vegetable so we can grow them again next year and pass along to friends. Start by cutting the pumpkin in half. Then press out the seeds with a spoon. Try to leave the pulp behind so it makes the seeds easier to clean. Put the seeds in a bowl of water and press them so any pulp comes off. Next, rinse them in a colander, and lay them out to dry on a paper bag. Move the seeds around to help them dry faster and prevent them from sticking. Once the seeds are completely dry, put them in a bag to store the seeds and label with the date. These seeds will remain viable for one to four years, maybe longer. Store them in a cool dry location to maximize shelf life.

Roasted Seminole Pumpkin Wedges
After you’ve saved the seeds it’s time to cook your pumpkin, roasting sliced pumpkin wedges is healthy and delicious way to cook pumpkin. A very simple roasted pumpkin recipe starts by using our chef’s knife and cutting it into wedges about 1” thick. Then we will coat each side with olive oil, salt and pepper and place them on a baking tray. Roast in the oven at 350 degrees F for 20 minutes and then flip them and roast another 20 minutes until they are soft, charred and tender. They are ready to eat once you take them out of the oven. Enjoy them as a side dish, on a salad, or a curry.