Did you know that pumpkin is balancing to vata dosha?

And the pumpkin seeds are good for all three doshas (vata, pitta and kapha)!

So ~ how to cook a pumpkin and the seeds? Here’s how…

First of all, make sure that you’re using a small-ish pumpkin, sometimes called a sugar or baking pumpkin. The large jack-o-lantern types are less likely to taste good and may even have an unappealing texture.

To cook the pumpkin, you can either bake or boil it:

Baking Method

• Preheat oven to 375 degrees F.
• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds (we’ll get to them next).
• Place the two halves in a shallow baking dish (either face up or face down, either will work) and cover with foil.
• Bake for about 1½ hours for a medium-sized pumpkin, or until tender.  If you want it to cook faster, cut into smaller pieces. 
• Once the baked pumpkin has cooled, scoop out the flesh or peel off the rind, and chop, puree or mash it.

Boiling Method

• Cut the pumpkin in half, discarding the stringy insides.
• Peel the pumpkin and cut it into chunks.
• Place in a saucepan and cover with water.
• Bring to a boil and cook until the pumpkin chunks are tender.
• Let the chunks cool, and then chop, puree  or mash.

How to Cook Pumpkin Seeds:

• Preheat oven to 300 degrees F. 
• Begin with preparing the seeds: Separate the seeds from the stringy pulp. Rinse seeds in a colander under cold water, then shake dry (don’t blot with paper towels; the seeds will stick). Dry the seeds by spreading them in a single layer on an oiled baking sheet, then roast for about 30 minutes.
• Toss prepared pumpkin seeds in a bowl with some melted butter and salt (or other spices, as noted below).
• Spread the seeds in a single layer on a baking sheet.
• Bake for about 45 minutes or until golden brown; stir occasionally.

Other delicious spice options for the pumpkin seeds: 

For a sweeter flavor, toss the seeds with cinnamon and natural sugar (such as cane sugar or Sucanat).
For an Indian flavor, toss with garam masala; mix with currants after roasting.
For a Spanish flavor, toss with smoked paprika; mix with slivered almonds after roasting.
For an Italian flavor, toss with grated parmesan and dried oregano.
For a barbecue flavor, toss with organic brown sugar, chipotle chile powder, and ground cumin.

Bon Apetit!