Sunday, November 1, 2009

Witches & Mummies & Pumpkins, Oh My!

We finally got around to carving our pumpkins the night before Halloween. This was the first year that I used a pattern, and I loved it! Apparently Roland's mummy was more difficult than my witch though, because I was finished carving, roasted pumpkin seeds, cleaned the house, took a nap and got a massage and he was still carving. Ok, so maybe that's a little exaggeration, but it was quite the project. The pumpkins turned out awesome though. We were quite proud of ourselves.




If you haven't roasted pumpkin seeds before I would definately recommend it. It is so easy and makes a great snack. Plus if you are going to take the time to gut the pumpkins anyway you might as well make use of the filling.

Pumpkin Seeds from 1 or more pumpkins
Olive Oil

Separate seeds from the pumpkin filling. Rinse and drain the seeds. Coat lightly with olive oil. You can do this easily by putting the seeds in a bowl, adding a teaspoon or two of olive oil and stirring. Spread the seeds in a single layer on a cookie sheet coated with non-stick spray. Salt the seeds to your taste. Roast in oven at 300 degrees for 30-45 minutes, stirring every 10 minutes. Seeds are finished when lightly toasted brown.
Depending on your oven and pan the cooking times may vary. I did two pans at once and the darker one was done about 15 minutes sooner than the lighter pan.

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