• home
  • blog
  • travels
    • am eats
    • entree
    • sides + snacks
    • sweets + treats
  • island life
  • valley life
  • about
  • contact
Menu

made to (b)order

  • home
  • blog
  • travels
  • recipes
    • am eats
    • entree
    • sides + snacks
    • sweets + treats
  • island life
  • valley life
  • about
  • contact
×

toasted pumpkin seeds

Lauren Ellington October 12, 2018

i was purchasing some copper jack o lanterns with LED candles to make them into sort of luminaries this year when the cashier said to me, “i should get something like this so i don’t have to bother with carving pumpkins.” at first i was mildly horrified. carving pumpkins is exactly the type of holiday-centric activity i love. but after a tiny bit more thought, i understood what she meant. as the years have passed my enthusiasm for pumpkin carving has waned slightly…i still dive into the task with enthusiasm, but somewhere along the way i start wishing i hadn’t chosen such a complicated design. sawing away at a pumpkin with a half broken pumpkin tool sucks. the strings are itchy. i hate the feeling of getting pumpkin gush all over my hands and arms. i get it.

but if i don’t carve pumpkins, how will we get pumpkin seeds?! luckily i was able to gather some from the pie pumpkins i purchased earlier this month to make homemade pumpkin puree.

here’s how we prepared them:

| ingredients |

evoo
trader joe’s everything but the bagel seasoning
cayenne pepper
salt
pepper

| method |

rinse and dry pumpkin seeds. toss in the evoo, and spices then spread out on a parchment paper lined baking sheet. bake at 375 degrees for 10-20 minutes, stirring halfway though. be sure to keep an eye out so they don’t burn!

i think they’re tastiest while warm - they taste just like popcorn.

← pupkin in the patchsimple suppers: cacio e pepe →

archive


insta

View fullsize Rise and shine. ☀️☕️
View fullsize Assistance from @octaviatheboxer 💐🌹🧁
View fullsize East-y eats. 🥚🍳
View fullsize 🥕🌷💐
<