Pumpkins and Seeds!Posted: October 29, 2009
In preparation for Halloween we spent some quality family time “putting a face” on a pumpkin! We bribed Dad with Egg Nog and he was more than willing to come home early and gut and carve! Ava was mesmerized by the whole process though she has zero interest in touching ANYTHING! I can’t say I was much help on the pumpkin carving front but I did stand by long enough to gather the precious pumpkin seeds for roasting! I honestly wait all year for these 2 cups of seeds… they just don’t taste the same unless they come from your pumpkin and get roasted in your oven, ya know?!
Roasted Pumpkin Seeds
Preheat oven to 300 degrees.
Clean and Rinse seeds. Dry seeds on a towel.
Toss Seeds (1 1/2-2 cups) with 1 TB melted butter and 1 TB olive oil.
Sprinkle with salt.
Cook for 45 minutes or until lightly brown. (Tossing occasionally)
Sprinkle with sugar as you remove them from the oven.
Happy Carving and Roasting!