Pumpkin Guts

Pumpkin guts taste good.

Sometimes, the best things in life are easy. Take pumpkin seeds. It takes a huge amount of time to separate the meat of the pumpkin from the seeds. So why fight it? Place pumpkin guts flat on a cookie sheet. Drizzle or spray with olive oil. Toss with a mixture of ginger, cinnamon, cardamon, brown sugar, or parmesan cheese, rosemary, pepper and garlic. Bake pumpkin seeds and guts at a low heat (250 to 300, depending on your oven) until seeds are golden and guts and chewy -- 40 to 60 minutes, depending on how chewy you like things. Stir every 10-15 minutes. You can do the same preparation for pumpkin alone which you can use in salads, on sandwiches or in pastas and sauces. The sweet version is delicious with ice cream!