We have a challenge. Denis is supposed to carve a jack-o’-lantern with a theological theme. Anita is going to do a bunny-pumpkin. I did mine last night - a cannibalizing zombie eating one of our pie pumpkins. I think it will win. We have friends coming from NY who, I’ll bet will be impressed with our level of sophistication. They will judge.
This year I saved the seeds and roasted them. It’s easy to do. They are really addictive and good for fiber and lowering cholesterol. This will help balance out the left-over treats, I plan to eat this year. I always debate: should I buy crap candy so I won’t be tempted to eat what doesn’t get passed out. Or buy what I love so I can treat myself for days following. The basket with mini-Hershey bars, Peanut Butter Cups and Mounds Almond Bars are waiting by the front door.
Roasted Pumpkin Seeds
Put the seeds in a colander and rinse them. Pick out the larger bits of pumpkin innards.
Place them in a baking pan. (I use my largest cast iron skillet for this.)
Drizzle 1 T. olive oil.
Sprinkle with salt to taste.
Place in 350 degree oven for 18 minutes. Stir. Check degree of crispness. If not crunchy, bake for another 10 minutes or until desired crunch is reached.
Just these two pumpkins made about 3 cups of roasted seeds.
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