Halloween is still one of my secret, favorite holidays. I love autumn decorations of pumpkins, gourds, cornstalks, and walking around in the dark with excited kids. But, mostly, I love chocolate. I start decorating October 1 and leave the fall decorations up until well after Thankgiving.
We have already started my husband's favorite tradition: roasting pumpkin seeds. He likes his seeds very crunch and salty, VERY SALTY, so store bought seeds are never good enough for Olan.
We tried to grow our pumpkins this year. They came up beautifully, bloomed like crazy, and they are STILL blooming, never producing our favorite gourd. Apparently they have some kind of pollination disfunction problem. Whatever the cause we are stuck buying pumpkins, AGAIN, and not just a few of them either.
Roasting seeds is simple. Cut the top off the pumpkins, scrape the seeds out and rinse them.
Spread out the seeds on a cookie sheet sprayed with cooking oil. Generously sprinkle them with sea salt or whatever kind of seasoning you like. Some like garlic salt or cajun seasonings.
Bake 20-25 minutes in a 350 degree oven until golden brown.
These healthy seeds are full of nutrients. In addition to protein, they are an excellent source of iron, B vitamins, vitamin E, fiber, and minerals. Pumpkin seeds are high in zinc, a mineral that aids the healing process and is full of antioxidants. Ironically, they also have a reputation for being an aphrodisiac.
I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion.