I truly love this time of year.
Last night a group of seven friends gathered on the West End for a good ole timey pumpkin carving. I’m more of a kid around Halloween than Christmas, so I get really into pumpkin carving as you can see from of my past ones:
I think it’s funny that I can do this–albeit not freehand–but I can’t muster more than a stick figure when I try to draw.
Now, because this is serious business to me, I brought several knives and a tupperware container to take home the guts for seed roasting. Because, let’s be honest… when you spend almost two hours meticulously sawing at the flesh of a large gourd, you better get something more out of the deal then the rotting shell.
So, on this bitter gray morning, I’ve started roasting up those seeds. Normally, I’m a straight olive oil/kosher salt girl. However, this year I’ve decided to break tradition and am doing a trio of pumpkin seeds using this recipe posted on Epicurious.com::
I tried a recipe for toasted pumpkin seeds based on one for toasted butternut squash seeds with outstanding results. Boil fresh pumpkin seeds in salted water for about 5 minutes. Drain seeds; salt damp seeds generously with popcorn salt (superfine). Spread out on nonstick cookie sheet and bake 20-30 minutes at 325 degrees until seeds are dried out and some very slightly browned.
The seasonings are: Maple syrup w/Denny Mike’s Cowbell Hell; Olive Oil and Pink Hawaiian Sea Salt; Olive Oil and Bacon Salt.
The Bacon Salt one was ok. Faint hints of smoke came through, kind of like a nice bbq sauce, but was neither very salty nor bacony. Next batch gets twice as much and perhaps instead of oil, I’ll use some rendered bacon fat that I have on hand.
When we carve our other pumpkins on Sunday, I’ll try some other blends and am definitely open to suggestions..