Today, Summer and I carved her pumpkin…
and roasted the seeds.
Following Casey’s advice, I didn’t rinse or drain the seeds this time. I simply separated them from the pumpkin goo and spiced. Casey, thanks for tip – the seeds did turn out more flavorful. My seasoning blend was the same one Mama Pea uses for her Dill Pickle French Fry recipe. To make dill pickle pumpkin seeds, I simply combined Mama Pea’s herbs & spices with my seeds in a large bowl. I then spread the seeds in a single layer on a foil lined baking sheet, added a few dabs of butter (maybe 1/2 TBSP total?), and placed them in a 325℉ oven. After 15 minutes, I stirred the seeds and then roasted them for an additional 15 minutes. I then shut the oven off, but kept the seeds in there for another 10 to 15 minutes. They turned out crisp, buttery, salty, and totally addictive. If you’re a pickle fan, you must try them!
P.S. Thanks to all of you who voted for my pumpkin in the Love Grown Foods Love-O-Lantern Contest. Much appreciated!