Carving pumpkins every year with the kids is so much fun, but it’s so much more than just the carving! First, it’s the field trip, skip the grocery store parking lot and buy your pumpkins from someone, anyone growing them locally. Why?
First, because it’s just a fun trip, we got ours from a road side truck, on a beautiful autumn day on a lovely country drive! Second, because you can probably trust that they are at least semi-organic, and not sprayed with chemicals. With that in mind, let the kids carve away, but sort what’s in the “pumpkin guts bowl” before you toss it. Pull out the chunks they discard from the triangle eyes and toothy smile, cut away the rind and roast them with olive oil and salt at 375° until soft. Mash up this roasted pumpkin for Halloween Waffles or in any muffin or fall treat recipe!
Separate the seeds to roast for a delicious and semi-healthy October snack! Cinnamon sugar and a hint of salt, I am munching on a jar as I write this, they are so good! If you bought your pumpkins at a local pumpkin patch or roadside garden or farm, you don’t need to worry whether they are considered pie pumpkins or edible pumpkins or jack-o-lantern pumpkins, the seeds are perfect for roasting and the cut outs are fine to eat.
Sweet and Salty Pumpkin Seeds
- 2-3 c pumpkin seeds from 2 carving pumpkins (dried over night)
- 2 T butter melted
- 1 t cinnamon
- 2 T brown sugar
- 1 t kosher salt
- Remove as much of the orange pulp from the seeds as you can. Spread them out on a sheet pan lined with parchment paper and allow to air dry over night. The next day they won't be completely dry but fine to roast.
- Preheat oven to 325° convection bake
- In a small bowl, melt butter, then mix in cinnamon, brown sugar and salt and coat seeds completely with mixture
- Spread seeds back on a sheet tray lined with parchment paper (it's okay if it's a bit wet) and bake about 45 minutes, tossing and stirring every 15 minutes. Allow to cool and store in a jar