Sometimes the greatest joy I get out of life is rewriting the simple memories of my childhood with my children as the new cast members. From picking out the perfect pumpkin, creating the jack-o-lantern's personality, pulling out the slimy gooey guts, and basking in the soft yellow glow from a candle burning bright inside their masterpiece; carving pumpkins is a memory I simply adore.
We spent Sunday afternoon with my husband Scott's family for the annual pumpkin carving tradition. The grandchildren draw on the faces and my father-in-law does all the cutting. My 21 year old nephew even hands over his pumpkin for his Pap to do the careful cutting. My Father-in-law takes his own artistic liberties when he feels the cutting will be made easier with alterations.
Per our family's tradition; after the pumpkins are all decorated, we wait for 24 hours and then roast the pumpkin seeds. The aroma hit us nearly immediately, and it seemed like forever until the seeds were ready to eat. We were greatly awarded for our patience when we indulge in deliciously warm roasted pumpkin seeds.
Want to taste them for yourselves?
Betsy's Roasted Pumpkin Seeds
Rinse the pumpkin seeds well and drain
Place clean pumpkin seeds on a non-terry towel and allow to airdry for 24 hours
Preheat oven to 275 degrees
Place the pumpkin seeds in a bowl and drizzle about 1 TBS of olive oil (depending on how many seeds you have)
Add liberal amounts of season salt and garlic powder
Stir the seeds to even distribute oil and seasonings
On a foil-lined cookie sheet, spray non-stick baking spray
Pour seeds on the cookie sheet
Bake for 1 hour, stir after each 15 minutes