Fall is a great time of family bonding and wonderful memories, thanks to all the holidays jam packed into these few months. One of my favorite memories of me and my family is of my dad and I baking pumpkin seeds right after gutting a huge pumpkin for carving.
This idea is GREAT if you have kids. Let them dig their little hands into the squishy pumpkin guts; they'll love it! And, if reduce, reuse, recycle is your motto, you'll love this, too. Not one part of this wonderful fall fruit goes to waste! Use the actually pumpkin, de-gutted, to carve, use the seeds as a tasty, low calorie snack and the guts go into your garden or compost.
You can use about any size pumpkin for this. I find the medium carving pumpkins give the best green benefit, and surprisingly, the small pie pumpkins have a ton of seeds.
- The most laborious of tasks is to scrape all the seeds out of your pumpkin's cavity (I use two bowls, separating the messy, orange insides from the seeds the best I can).
- After you're done, place the seeds in a colander. Rinse well and make sure to turn the batch so you can find extra innards and discard.
- When you're finished prepping, spread the seeds out onto (a) greased baking sheet(s).
- Next, apply your favorite seasoning. I like seasoned salt, but I know of recipes using Ranch Dressing mix, brown sugar and cinnamon, butter and garlic powder... you name it.
- Give your seeds a 'mild' coating, making sure to toss to coat.
*Tip* If you're using a salt mix, make sure not to over apply. Results will make you thirsty.
- Next place in a 275 degree oven for 45 minutes or until golden brown.
*Tip* If you're planning on carving your orange friend, coat the inside with ground cinnamon. It helps keep the fruit from getting infected and rotting; plus it makes your work of art smell like pumpkin pie when you light a candle inside!
Aubrey
