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Sunday, November 1, 2009


We come from crafty stock, which means that we carve pumpkins at Halloween. And when one carves a pumpkin, one is left with a whole mess of pumpkin flesh, goop, and seeds.

Kaytie used the flesh to make some Thai-influenced pumpkin soup. I'm not sure if she'll post about it, as it was a tad on the bland side. (I thought it could do with some bacon...)

And as far as I can tell, the goop is useless and only exists to make eating the pumpkin seeds more difficult.

But the seeds are tasty.

Toasted Pumpkin Seeds

pumpkin seeds
olive oil

Preheat oven to 400.

Separate the seeds from the goop. (I couldn’t find an easy way to do this. I tried rinsing them in a colander and floating them in a bowl of water, but it pretty much boiled down to me squeezing them out of the goop and then rinsing them off.)

Boil the seeds. Use about 2 cups of water for every ½ cup of seeds. Add up to 1 Tbs salt for each cup of water used, depending on how salty you like your seeds. Bring to a boil, and simmer for 10 minutes. Drain the seeds.

Spread olive oil on a cookie sheet. Spread the seeds out on the sheet in a single layer.

Bake on the top oven rack for 10-20 minutes until the seeds are browned to your satisfaction. Let the pan cool on a rack.

**These are good, but I think I may spice them up a little bit next time. I think I could sprinkle some Greek seasoning or some other seasoned salt on the seeds before baking them.

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