Puh’kin

My little puh’kin likes to eat.  And what I fixed for supper tonight struck a chord with him.  He liked it.  A lot.

Good thing he’s not trying to impress anyone.

Speaking of pumpkin, I purchased one this past weekend.  I kinda love the month of October. 

So, last night, I nonchalantly asked Scott if he’d carve it for me.  “We’re making a jack-o-lantern already?” he inquired. 

“Nope. I just need the seeds. Thankyouverymuch.”

Please tell me you’ve had roasted pumpkin seeds.  If not, it’s okay.  You’ve got time.  When and if you do decide to salvage your pumpkin’s seeds, you won’t regret it.  And if you need something to do with ‘em, pumpkin seed trail mix is the way to go. 

My pumpkin yielded about 2/3 cup of seeds.  First, I washed off all the gooey pumpkin strings.  Then, I toasted them on a cookie sheet with drizzled canola oil (or olive oil) and kosher salt for 20 minutes on 325 degrees (stirring halfway through).  Pat the seeds with a paper towel to soak up excess oil after they’ve toasted.

Then, mix with the seeds equal amounts of something sweet and something fruity.  I mixed mine with chocolate chips and Craisins, but I also think they’d be good mixed with butterscotch morsels and dried banana chips.

If I were really crafty, I’d hem little squares of fall fabric to decorate the tops of these mason jars.  Maybe next year?

Now, take your little treats to your neighbors, family, nursery workers, co-workers, etc. and wish them a happy October!