Juliette Roasts Pumpkin Seeds (an easy how-to with pictures)
At my house, after we carve our Jack-o-Lanterns, we roast the pumpkin seeds.
Contrary to popular opinion Halloween isn’t great for Vampires due to the over abundance of sugar. I’m not kidding. We don’t handle it well. So it makes sense that pumpkin seeds are the perfect Halloween treat (other than fresh blood but that is a different post).
Some methods of roasting pumpkin seeds are full of steps. Well step no more. This isn’t the fox trot or Dancing With The Stars. It is just pumpkins seeds. It is EASY.
Juliette’s Way to Make Roasted Pumpkin Seeds
Clean seeds after removing them from your pumpkin. Just scoop them out with your hands or a spoon. Remove all the gunk. Rinse them off.
Spray your baking stones or pans. I use either my thousand year old well used black and beaten pizza pan or a well seasoned stone (I used to have a Pampered Chef stone but somebody broke it). I have better pans that I use for other things – but the old ones seem to work better for this sort of thing.
Heat oven to 300 degrees F
For 3-4 cups of cleaned seeds mix in a couple table spoons of olive oil and season to taste. I use a lot of garlic and a touch of seasoned salt. And why yes, Vampires DO eat garlic. But mix up your flavors with herbs, chili powder or Tobasco sauce. Whatever floats your ghost.
Spread seeds on pans (one layer) and bake for 25 – 60 minutes. It all depends on how wet your seeds are. Figure it out as you go along and check every 10 minutes or so. When seeds are dry and crisp take them out. Feel free to taste while you cook (the sign of a good cook). PLEASE keep checking so you don’t burn the seeds. They will be dry and crisp when ready. And I mean dry, not chewy like an apple, but dry like a potato chip.
This isn’t a recipe for the exacting anal cook but it always turns out wonderful pumpkin seeds for me.
Clean out your pumpkin.
Carve it. Admire it. Smile because it is so happy and scary!
Clean your seeds.
Turn oven to 300 F.
Season and mix.
Put seeds in the oven.
Go admire your Jack-o-Lanterns.
Nom nom nom! Seeds are ready and crunchy and yummy! And good for you!
This just might be the most controversial Burning Question to date.
Fall is almost here. ALMOST. It is cooling off in my neck of the woods but I know September will bring out one last evil HOT SPELL despite the fact that the trees in my neighborhood are starting to turn yellow and red. I live in California so unless you live in the mountains there is a snowball’s chance in Hell we’ll have a nice crisp Autumn in September.
Along with leaves fall means HALLOWEEN, sweaters, more fur on the pets, busy little birds, and PUMPKIN SPICE.
I almost always put cinnamon in my coffee, year around. Sometimes I add a bit of nutmeg. This week I’m adding some sugar free coconut flavor. When the weather cools down I just get lazy and buy a small container of Pumpkin Pie Spice. YES that is PUMPKIN SPICE. Some people add actual pumpkin puree to their coffee but that gets you into the gross-stuff-at-the-bottom-of-the-cup territory. And who has time for that?
But there are those who don’t like Pumpkin Spice anything. They don’t understand. They despise the excitement and fluttery joy brought on my this mix of spices and caffeine. Seriously, is there too much Pumpkin Spice BS out there? Not just coffee but everything from muffins to air freshners to cat food.
So where do you stand on this important issue? It is still 90 degrees Fahrenheit outside. Do you really want anything like pumpkin or are you still working on summer strawberry flavors and trying to keep cool? Or do you believe that if Pumpkin Spice is here that FALL will surely follow.
Burning Question #26: Is it ever too early for PUMPKIN SPICE?
So I leave you with thoughts of nice drinks and thoughts of lovely weather and maybe that elusive, what is that called, that thing when water falls out of the sky. Oh right. Rain. It is called rain. I haven’t seen any of that since April. But I can get a Pumpkin Spice Latte.
See you next Saturday for the next Burning Question.