Mr. O received a jolt of Halloween spirit this afternoon, and came home with two pumpkins! You can check out his mad pumpkin carving skills here, but I was more excited to have the pumpkin seeds!
I have tons of great memories of Halloween when I was little – the great costumes my mom made by hand, parties at school, and trick-or-treating with all of the neighbors (one year someone even dressed up as the headless horseman and rode a up and down the street on a horse!)
By far my most fond memory is carving pumpkins and roasting pumpkin seeds. Dad and I would cut, gut and carve (well, Dad did most of that, because the guts were icky), and mom would roast the pumpkin seeds. I was the taste tester, and I was darn good at it.
It’s been many, many years since I’ve had roasted pumpkin seeds, so I was super excited when Mr. O walked through the door, ready to carve! I immediately called my mom to find out how she roasted the seeds.
Mr. O cut the tops off, and I cleaned out the guts (still icky, but I’m a big girl now!).
While he got to carving, I pulled all the seeds from the guts…
…and soaked them in some water for a few minutes.
I swished them around a little bit to make sure all the guts were cleaned off, rinsed them in a strainer and dried them a little bit on some paper towels.
Then I tossed them around in a bowl with a little drizzle of olive oil and just a sprinkling of salt, laid them out as evenly as possible, and popped them in a 325° oven for 10 minutes.
After 10 minutes, I pulled them out, stirred them around a little bit, and popped them back in the oven for another 9 minutes. If you have an oven that doesn’t always seem to be at the right temperature, start checking them around 8 minutes so they don’t burn. (They don’t really brown on the outside shell, but the little seed on the inside can burn if the roast too long.)
Just pop them out of the oven, sprinkle with a little salt and enjoy! When they are warm, they taste just like hot buttered popcorn – YUM!!
What are your favorite Halloween traditions?