It’s pumpkin week—forgive the redundance. I’m gonna be pumpkining the heck out of this blog for the rest of the week most likely. Tonight we bought a few more pumpkins in the patch, 1 for carving and 2 little ones for making pies. With Ben’s strength and determination for buttery sweet pumpkin pies, we carved out the 2 little ones and followed Pioneer Woman’s recipe for homemade fresh pumpkin puree. Tomorrow, pie. We also saved all the seeds from all 3 pumpkins to make the best snack in the world—roasted garlic pumpkin seeds. Mmmm… Did you make them in kindergarten? That’s the first time I ever tasted them, then I wrangled my mama into making them every year at Halloween, and now that I’m a grown up I’m making them too. Lots of them. My brother and I crave these year round, so I think I’ll take some to him at work tomorrow. It’ll make his day.
To make these roasted seeds, wash the pulp off and rinse in a collander, then dry as much as you can and toss with butter, olive oil, garlic powder, onion powder, Tony Cachere’s and salt. Spread out on a baking sheet and broil at 500 degrees for a few minutes until they are golden brown. Watch them CLOSELY!