“I’m doomed, one little slip like that could cause the Great Pumpkin to pass you by!”
-Linus from Charlie Brown after exclaiming you should never kill a pumpkin
Halloween is two days away. I unfortunately am working and am bummed about not getting to see all the neighbourhood kids dressed up in their finest. It is such a treat when you are so used to apartment living. Just another reason I love being a home owner!
Last night we carved pumpkins, I LOVE carving pumpkins. The smell takes me back to my childhood and it’s always fun to get a little creative. I also love pumpkin seeds roasted in the oven. If fall had a “taste” I am convinced it would taste like salted, oven-roasted pumpkin seeds. Growing up we tossed them with a little bit of salt and roasted them until they were just crispy and lightly browned but this year I decided to try something different. Below you can find two recipes for pumpkin seeds two ways- spicy and sweet. Happy haunting all!
- 1.5 cups of pumpkin seeds (patted dry with a paper towel)
- 1 tbs of melted butter (to help them brown!)
- ~2 tbs brown sugar
- 1/2 tsp of cinnamon
- 1/2 tsp of cocoa powder
Toss seeds with above ingredients and mix till well coated. Place on pan covered with parchment paper and place in oven pre-heated to 350. Roasted for 10 minutes, remove, stir and roast for another 10-15 minutes or until seeds are brown. They will crisp up as they cool!
- 1.5 cups of pumpkin seeds (patted dry with paper towel)
- 1 tbs olive oil (to help them brown and spices to stick!)
- 1/2 tsp siracha chili sauce
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Good sprinkle of salt!
Toss seeds with above ingredients and mix till well coated. Place on parchment covered pan and place in pre-heated oven at 350. Roast for 10 minutes, remove and stir (sprinkle with a little more salt if you so choose). Roast for another 10-15 minutes or until golden brown. They will crisp as they cool!