Remember when Andrew and I got an enormous 37 pound pumpkin last month? Yeah…as of this morning it was still sitting on our kitchen table. Much like our attitude towards trick-or-treaters this year (we weren’t home and we didn’t leave them any candy. We’re THOSE neighbors), we failed to really acknowledge the passing of Halloween.
The pumpkin has been the centerpiece of the table for the past month or so (as if it could be anything else), so today we FINALLY decided to carve our pumpkin. We carved it mostly so we could get to the pumpkin seeds for roasting and…not that’s it.
But I couldn’t leave a gutted pumpkin uncarved, so I decided to go for it. Since it’s no longer Halloween, I tried to come up with something Thanksgiving-ish. And what’s more Thanksgiving-ish than pie? (Turkey, mashed potatoes, that weird green bean casserole on the commercials, the Macy’s parade, football…ok.)
(323/366)
I would like to think this pumpkin is a fan of apple pie. Because being a fan of pumpkin pie would be self-hating. Or self-loving?
Once we broke open this bad boy, we were expecting to have a plethora of seeds to roast. The thing’s 37 pounds! The amount of seeds much be proportional to its size, right?
Wrong.
Our enormous pumpkin only had about a cup or a cup and a half of pumpkin seeds! What the heck? But, I guess we have to take what we can get, so we took our paltry portion and roasted them anyways.
Roasted pumpkin seeds are a cinch. Just pumpkin seeds, toss in some olive and salt, and bake at 375° for about 15 minutes or until brown. I toss them every 5-6 minutes just to make sure they’re evenly roasted.
