Fall has not yet graced us with it’s presence in Southern California but a pumpkin carving party is sure to get me in the Halloween spirit! My crafty friend Alexis, of A Payne To Make, hosted the party, made delicious squash dishes for dinner, and a bunch of us ate, drank and merrily carved out awesome pumpkins! I decided to go abstract and do circles on my pumpkin. Once I started, it reminded me of The Snorks! Do you remember that cartoon? I was quite pleased with the end result and Wade did the striped one to accompany it. Together they look very modern and festive outside our front door!
I saved some of the seeds to roast and found this recipe that involves boiling the seeds first, which is new to me. A little birdie told me thats the best way to make them crispy!
Toasted Pumpkin Seeds Recipe
Prep time: 10 minutes Cook time: 35 minutes
Fresh pumpkin seeds
1 Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
2 Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. *I like to add seasoned salt to mine!
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
(To my friends and family in the Northeast, I hope you are all safe!!!)