Tuesday, September 21, 2010


A quintessential fall vegetable – the pumpkin: a gourd-like squash.

Pumpkin originates from the word pepon which is Greek for “large melon.” The French adapted the word to pompon and the British then changed it to pumpion before American colonists changed it to what we call it – pumpkin.

Funnily enough, the eldest pumpkin seeds are said to have been found in Mexico! Pumpkins are now grown worldwide for agricultural and commercial purposes. The U.S. produces 1.5 billion pounds of pumpkins each year!! I’m sure the majority of these are sold throughout October and November! Not only are pumpkins versatile in their uses for cooking – but they are the decoration of Choice from Thanksgiving through to Halloween. A pumpkin is an important part of autumn and a sign that Halloween is right around the corner. A traditional staple of Canadian and American Thanksgivings, pumpkin pie! I love pumpkins for so many reasons – it means fall is here, they are perfect door or table decorations and they are delicious to eat! I especially love roasting pumpkin seeds !

by Canadian Chef Michael Smith

- 1 egg white
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- Sprinkled sea salt and freshly ground black pepper, to taste
- 2 cups raw pumpkin seeds

- Preheat your oven to 375°F.
- Whisk the egg white, honey, spices and seasonings in a medium bowl until foamy.
- Add pumpkin seeds and toss well to coat evenly.
- Pour a single layer onto a lightly oiled baking sheet and bake for 20-30 minutes, until golden and crispy.

photo credit: google images

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