Jamie says: I realized last night how much I love Halloween! The pumpkin carving, decorating, costumes, festivities, and Florida-Georgia weekend in Jacksonville. As an added bonus, you don’t have to worry about buying gifts or not having a Valentine or getting pinched because someone didn’t see you were wearing green… all such wonderful things.
This year, K and I carved pumpkins with Dad and Dell, our cat, at home. This is the first Halloween I’ve celebrated in my home town in 6 years.
As were were carving and decorating our pumpkins, I snuck into the kitchen to make some Toasted Pumpkin Seeds.
They were perfect- crunchy with a nice golden glow from the extra virgin olive oil and a little salt! Yum!
I had to sneak our cute Halloween plate in a picture, too.
Do you like our pumpkins? Halloween’s a time to be creative!
Toasted Pumpkin Seeds
- 3 cups pumpkin seeds (from 3 pumpkins)
- 2 tsp extra virgin olive oil
- 1/4 tsp coarse sea salt
- Place pumpkin seeds in a colander. Rinse and remove chunks/stringy pieces of pumpkin from seeds. Allow to drain.
- Lay a clean dish towel on the counter and pour seeds on top. Using another clean towel, rub seeds to help dry. Allow to dry a little (about 20 minutes). Preheat oven to 375 °F.
- Pour seeds onto a metal baking dish with sides. Drizzle olive oil and sprinkle sea salt on top. Mix well. Bake for about 30 minutes or until lightly brown and crunchy. Enjoy!
- Nutrition note: Save the seeds when carving pumpkins. Not only are they tasty, but they are good for you. Pumpkin seeds are a good source of protein, fiber, magnesium, and zinc.