The evening we carved pumpkins was perfection.
Not too warm.
He Googled a few recipe options and we were set. I could kick myself for not taking a single picture of this process because it was ridiculously easy and oh-so-yummy. You’ll just have to take my word for it on this one.
You have to start by boiling the seeds in seasoned/salted water. For every half cup of seeds you need two cups of water and 1 tablespoon of salt. Bring the seeds and water mixture to a boil. Reduce heat and simmer for 10 to 15 minutes or until the seeds look like their saturated. (You’ll know what this looks like. Larger seeds may take longer than 15 minutes to get to this point.) Preheat oven to 300°. After seeds have reached their saturation point drain and put on a baking sheet sprayed with non-stick cooking spray. Roast for 10 to 20 minutes or until slightly golden brown. Remove from heat, cool and eat.
I have to admit that I was completely shocked at how much I loved them!!! I shared them with the kids at school and they begged me to bring more. I’d really like to go buy every pumpkin in town and roast seeds until the cows come home.
If you haven’t tried these yet, I highly recommend it. It’s a fun way to get your kids in the kitchen.
Go on. Go get a pumpkin!!!
Peace, love and punkin’ seeds!!!