Some of you might be carving pumpkins around this time of year. It's not really my favorite activity, what with the pumpkin guts and scraping and all, but the gremlins insist on cutting pumpkin flesh into various faces, so I must participate.
However, I found a recipe for roasted pumpkin seeds in this book, and it is the one flicker of light in an otherwise disgusting task.
Join me in a short tutorial on how to make these crunchy bits of fall.
Or don't, it's up to you.
However, I found a recipe for roasted pumpkin seeds in this book, and it is the one flicker of light in an otherwise disgusting task.
Join me in a short tutorial on how to make these crunchy bits of fall.
Or don't, it's up to you.
You're gonna need some oil and salt. I won't preach at you about the wonders of olive oil right now, so if you only have canola or something, it's fine. Now the recipe says to use 2 T of oil and 1 T of salt. I've always just put in what I wanted because it's going to depend on how many seeds you have.
You might be thinking about now how this is totally not worth it. That separating seeds from all that goo is just too much work and you have episodes of This Old House waiting for you on DVr or whatever that fancy thing is called. Hush it up! It's really not that much work and these don't taste anything like the store bought ones.
Once you've gathered your seeds, wash them off. I know that's a real Duh statement, but you've got to get all those guts off. Nobody wants to eat guts. Even if they do have salt and oil on them.
Get them nice and clean, then toss them with the oil and salt. They should be covered, but not dripping in oil. Then spread them out on an ungreased cookie sheet, making sure that not too many are stacked on each other. If you have a lot of seeds it will be hard to get them in a single layer. So just do your best.
Then they will bake at 350 for about 1/2 hour. Maybe longer if you have a lot. Pretty soon your house will be filled with an aroma that can only invoke images of crisp fall days and bright blue skies. They really are that good.
So if you haven't carved your pumpkins yet, you might want to give this a try. I will say that people either love these or hate these. Kind of like the toe socks on the previous post. Either way, these taste better than toe socks.
Then they will bake at 350 for about 1/2 hour. Maybe longer if you have a lot. Pretty soon your house will be filled with an aroma that can only invoke images of crisp fall days and bright blue skies. They really are that good.
So if you haven't carved your pumpkins yet, you might want to give this a try. I will say that people either love these or hate these. Kind of like the toe socks on the previous post. Either way, these taste better than toe socks.
Have a great weekend and do go into any diabetic comas!
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4 comments:
Oh, those look soooo delicious!
That is my favorite thing about carving pumpkins, but alas, we didn't buy one this year:(
You should take photos for cookbooks!! Almost 100% of the time, if I do not see a photo of the meal, I will not even ATTEMPT the recipe. I like to know what it's supposed to look like.
And I'm glad we have two pumpkins that we didn't carve yet!
Oooh, I LURVE roasted pumpkin seeds!
If you add some garlic powder before baking, that makes them extra yummy. Pumpkin seeds, one of my favorite parts of fall!!
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