Thursday, October 31, 2013

My Annual Indulgence


One of my most favorite things about Halloween is carving jack-o'-lanterns.

One of my most favorite things about carving jack-o'-lanterns is gathering up all the squishy pumpkin seeds and roasting them in the oven.

And without a doubt, my very most favorite thing about roasting pumpkin seeds in the oven is eating them as soon as they are ready.
{Or even before they are ready. I mean, I need to check to see if they are done yet...it's not my fault if I end up eating half the batch before I even take them out of the oven.}
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Here's my sure-fire method for making the tastiest treat that Halloween has to offer:

1. Sort through the pumpkin innards and pluck out all the seeds. Place them in a colander under running water; rinse and pluck out the last bits of pulp.

2. Pour the seeds onto a baking sheet; toss with a bit of olive oil, if you're so inclined, then salt to taste with kosher or sea salt.

3.. Bake at 300 degrees F for about an hour, until golden brown. Occasionally, stir them up...and don't forget to sample a few.

Now eat them as quickly as possible, while they are all warm and toasty and tasting of delicious. Yum!

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Here are four stories from my 2012 Halloween festivities...
and yes, I roasted pumpkin seeds last year, too. 


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Let's be honest. Holidays are all about the food. Read here for more stories about what I serve on special days.

2 comments:

  1. and I think of you, too pumpkin seed sista!
    -h

    ReplyDelete

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