Friday, November 11, 2011

It's the Great Pumpkin, Charlie Brown!: Roasted Pumpkin Seeds

Halloween is one of my favorite holidays. This year I was dressed as a sick patient...literally. Unfortunately, I missed all of the holiday fun due to simultaneous having bronchitis and a sinus infection (the reason why I have been very very bad at posting).  I wish that it was just a trick, but I will give you a recipe as a treat instead. You just might have to wait until next year to use it, but maybe you can use it as a snack on Thanksgiving? 


Still, I was able to participate in some activities. When Ryan and I were at home a couple weeks ago, one night he surprised me with pumpkins! (I had been constantly not so subtly hinting to him how much I wanted to carve a pumpkin)




Can you guess which one is mine? It's not what you would think. I decided to try free hand and give mine a sinister mustache (left pumpkin).


Pumpkin seeds are one of my favorite fall treats, however you can't be afraid to get a little messy. You have to make sure there is no pumpkin gack/spooge on them before roasting. 


This is a very simple recipe for pumpkin seeds from Martha Stewart


Now I know how Sally feels. 

Roasted Pumpkin Seeds


Ingredients
  • 1/4 cup pumpkin seeds
  • 1 teaspoon olive oil
  • Coarse salt
Directions

1.Preheat oven to 350 degrees. 
2. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. 3. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. 
4. Cook until toasted and fragrant, 10 to 12 minutes.
Wash and dry the seeds first and make sure there is no pumpkin spooge 



I'll see you next year Great Pumpkin! 

Maggie 

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