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Harvest Seeds

1. Cut a "Lid"

 Just like you would when preparing a pumpkin for carving, use a sharp, sturdy knife (serration helps) to cut a "lid" around the top of the pumpkin, then open it up. 

2. Scoop Out Seeds

 Use a large metal spoon to scoop out the pulp and seeds. Use the spoon to scrape the walls of the pumpkin and remove as much of the stringy pulp as you can.

3. Separate the Seeds

 Put the pulp and seeds in a large bowl of water. As you use your hands to start separating the seeds, you'll notice that most of the seeds will sink to the bottom, making them easier to sort out. Rinse off the seeds in a colander and keep moving them around to get extra pulp off. 

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4. Dry Off

 Spread out the seeds on a paper towel or parchment paper and allow them to air dry. They should be dry to the touch, but will be able to dry out further when roasting.

5. Roast (and season)

 Preheat the oven to 275 F. Spread the seeds on a cookie sheet with a drizzle of your preferred cooking oil. This is also where you can add seasonings, as simple as salt and pepper, or as complex as any combination of spices like cinnamon, sugar, nutmeg, cayenne pepper, allspice, lemon, cajun seasoning, etc. 

Try this Cinnamon Sugar Pumpkin Seed recipe for a festive snack (thanks to joyfoodsunshine.com)

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Harvest Blossoms

1. Pluck Them

This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.

2. Choose a Cooking Method

RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad. 

FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.

STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.