One of my fondest memories as a kid is sitting down on the floor, carving pumpkins with my mom and brother. And being at college has really made me miss our little tradition. But this year I've decided (since I'm a senior and all) that I've got to start making my own traditions. So...carving pumpkins solo it is! With a little narrated blog action thrown in there, of course.
Now if you know me, you know that there is usually a food motivation for the things I do, and pumpkin carving is no different. Every year I look forward to pulling out the seeds and toasting them in the over. October isn't october without some pumpkin seeds. Plus, they're totally easy to make. Just rinse the seeds in water, spread them out on an oiled cookie sheet and sprinkle some salt on the top. Bake at around 325 degrees F for about 25 minutes, making sure to stir them after about 10 minutes. And yum, easy enough, you have a nice muchy treat.
And in case you're feeling like you're up for a bit more of a challenge. Here's a recipe to another one of my favorite October foods, pumpkin pie.
Next time in stead of salt, try Old Bay! It's still salty, but also adds a little heat with some great flavor to the seeds. :)
ReplyDeleteRoasting the seeds are one of my favorite parts about carving pumpkins. PS- Emmy, you would suggest adding Old Bay! haha
ReplyDeleteGrowing up in Asia, I never got to experience pumpkin carving :( This sounds like so much fun!
ReplyDeleteWe both share a love of pumpkin carving. It really is amazing what childhood memories we hold on to even into college.
ReplyDeleteI love pumpkin seeds! That was definitely always a part of my childhood Halloween memories. In addition to salt, I like to season part of the batch with garlic and pepper.
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