Those pumpkin carving tool? Why are they so uncomfortable!?
Landon and I carved “his” pumpkin he picked out at Harvest Moon Farm on Monday.
He couldn’t wait and had asked to do it over and over again since we got it.
I have to admit, I was dragging my feet on this one.
It’s always a big mess, and those tools! Who designs those!
I have tiny hands, but they are not that tiny.
L said this is his favorite part of Halloween, that he likes carving the pumpkin even more than getting the candy. That did it — we dragged the pumpkin inside and got busy in the kitchen.
Here is our masterpiece. It was a joint effort.
After all that work of scraping the inside of the pumpkin, I was determined to not waste the pumpkin seeds and roast them. We fed the leftovers to our squirrels and deer in the backyard, and I cleaned the seeds to roast them.
I glanced at a few roasted pumpkin seeds recipes on Pinterest, but as per usual, I kind of ended up doing my own thing.
I just decided to combining salt and honey to make a salty-sweet version of roasted pumpkins.
And hoped for the best.
I like how they turned out, so I figured I’d share the recipe with you. This recipe is for honey roasted pumpkin seeds in their shells.
The shells add an extra source of zinc, but you can also bite open the shells to just eat the seeds.
I once read how healthy and stress-reducing the act of taking the shells off of pistachios is — getting to the pumpkin seeds takes that to a new level :)
Salty Honey Roasted Pumpkin Seeds
Salty Honey Roasted Pumpkin Seeds Ingredients:
- 2 cups of washed and dried pumpkin seeds
- 2 tsp of honey
- 1 tsp of salt (I used fine sea salt)
- 1 tsp of salted butter
- 1 tsp of coconut oil
Heat the butter and coconut oil (I did it in our toaster oven since I threw out our microwave two years ago to avoid nuked food) and then stir in the honey and salt.
Add the pumpkin seeds and coat them with the mixture.
Heat the oven to 350 degrees. Line a baking sheet with a reusable Silpad silicon mat (affiliate link) or parchment paper, and spread the pumpkin seeds onto it.
Bake the pumpkin seeds for 15 minutes, and then flip them around and bake them another 10 minutes.
Take the baking sheet out of the oven and move the seeds around a bit so they don’t all clump together.
Voila: roasted pumpkin seeds!
Eat them right away — or store them in an air-tight container in the fridge.
Don’t these look yummy?
Am I the only one who thinks those pumpkin carving tools are torture?
Have you ever roasted pumpkins? What’s your favorite recipe?