Jack's Back

We carved our pumpkins today. Mama was in charge, taking design ideas from both kids as to how they would like theirs carved. I was in charge of getting the seeds out, which Sis was very intent on roasting and eating. Halfway through the process, the kids wandered off to rake leaves and jump in their piles, which was cute (good thing the leaves had dried some after all of yesterday's rain!). Then they proudly posed and paraded with their pumpkins to the front steps. We have one more big pumpkin to carve but are saving in for later in the week, fully expecting squirrels and raccoons to eat the faces off the ones from today as soon as possible--and we want a jack o'lantern with a face for Saturday night! And by then, we'll need more pepitas because Sis liked the ones we made today.

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Oven-Roasted Pepitas

This is an oven method, which I like better than the skillet method we used last year, below (those were too oily).

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt (we used Penzey's seasoned salt) and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes. (We roasted a lot longer than this because they just weren't getting crunchy).
   
4. Let cool and store in an air-tight container.

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Skillet-Roasted Pepitas

1 pumpkin
oil or butter
salt
pepper

Gut one pumpkin, saving the seeds. Save the pumpkin for jack o'lantern carving. Wash and dry the seeds.

Heat oil or butter in skillet. Pan roast the seeds until brown. Spread on paper towel. Sprinkle with salt and pepper.