We have had a bit of pumpkin fiasco this weekend… 🙁 We had purchased 3 at the pumpkin farm a few weeks ago–one for each of us. I went to bring them in this morning to warm up a bit before we carved them–one had been stolen (can you believe that?–there were some tears had by the smallest Surette today…) and one had the bottom rotted out–thank goodness at least one was left and in carve-able condition! (which turned out super BTW…)
So all in all, we had less work in carving and lots of fun, but will have less roasted Pumpkin Seeds for snacking on this week–boo! We did save a few to dry–we’re going to plant them in the spring and see what we come up with! (…if you have any tips–please share!)
Here’s hoping the Great Pumpkin will come! Happy Halloween!
My Mom used to make these for us every Halloween–sometimes the simplest things are the most satisfying! What a treat!
Roasted Pumpkin Seeds
Pumpkin Seeds from at least 1 pumpkin
1-2 Tbsp Butter
Clean pumpkin seeds and take out any bad or too small ones. Shake out excess water really well. Place on a large cookie sheet and dab on butter in small chunks (if you only have one pumpkin, you will only need 1 tbsp–adjust the amount for the number of pumpkins you have harvested the seeds from) Sprinkle with salt. Place in a 350 degree oven until the butter melts–take out and stir to coat seeds. Put back into oven for 7-10 min–watch carefully you don’t want to burn them! When they are just starting to become brown take them out and give them a stir. Sprinkle with a little more salt and cool. Yum!