Pumpkin Seeds

I didn't carve a pumpkin last year so I made it a point to get one this year. It wasn't an easy task either. There weren't any stores near my house that had any pumpkins left, which I guess is typical a few days before Halloween. I did find a store but it wasn't close. I had to haul the pumpkin (in the rain) back to my house via the train. I got a lot of comments from people. Like it was strange that I was transporting this pumpkin on the train. It struck me as odd since there are 101 other crazy things that happen daily on that train. Carrying a pumpkin seems pretty normal.

When I got home I decided to mirror the post-it note drawing from my previous post when carving it. Not exactly, but close. Carving pumpkins reminds me of my childhood. Me, my brother and my sister would get so excited about carving one. I thought it was even more exciting than trick-or-treating. And I love roasted pumpkin seeds. So of course I had to make some.


INGREDIENTS

Fresh pumpkin seeds from 1 pumpkin
5 tbs margarine
3 tbs seasoned salt
1 tbs garlic salt
1 tbs garlic powder

DIRECTIONS

Heat oven to 300 degrees F. Melt 5 tablespoons of margarine on a baking sheet. Rinse pumpkin seeds and dry on a clean towel. Mix pumpkin seeds well with margarine and spread evenly on pan. Sprinkle seasoned salt, garlic salt and garlic powder evenly over pumpkin seeds. Bake for 45 minutes stirring seeds every 10-15 minutes.

I always taste the seeds after 45 minutes. The seeds always vary so if you taste them and they seem done then take them out. If they’re still chewy bake for another 15 then taste again.