NEWBERRY — My front porch has been loaded to maximum capacity. I have bought mums and pumpkins from flower growers and church groups in three different counties.
My prize possession for this year is the half-barrel sized pumpkin that now sits at one end of our porch. It was purchased from the youth group at the church we attend. I was fortunate my husband was along for the family festivities that day because there was no way I could have managed to wrangle the weight of the orange giant into the car. It took a wheelbarrow to transport the pumpkin to our vehicle.
“That big boy don’t even look real,” my seven year son informed me after my husband had situated the huge pumpkin on our porch at home.
My monster boy was right. The pumpkin is freakishly large.
Of course, monster boy also explained to me he was saving the seeds from the big pumpkin so he could grow more just like it for next year. I agreed to the future pumpkin growing venture, but I don’t feel as good about our imminent success as my son seems to feel.
Soon, our family will spend a couple of hours cleaning out and carving the giant orange orb (plus a few normal size pumpkins I have also acquired.) There will be gracious plenty seeds to roast.
Here are the easy directions we will use for roasting pumpkin seeds:
While carving your jack-o-lantern, it is easiest to remove the seeds as soon as you cut open the pumpkin. Reach in and grasp several seeds and pull upward, allowing the strings to slide through your fingers and remain attached to the sides of the pumpkin. You can cut an opening in the top or the bottom of the pumpkin.
Rinse the seeds free of any clinging strings as this tends to burn when roasting.
Dry the seeds on paper towels and spread in a single layer on a baking sheet.
Drizzle seeds lightly with canola oil and sprinkle with salt.
Bake in a pre-heated 300 degree Fahrenheit oven for about 30 minutes, stirring every 10 minutes. The seeds are ready when they are golden brown.
Cool before eating.
Roasted pumpkin seeds are yummy and packed with protein and minerals. If you’d like to add an extra punch of flavor to this fun snack, sprinkle the seeds lightly with one of these seasonings in lieu of salt during the roasting process: Old Bay Seasoning, Greek seasoning, hot sauce, garlic salt, or apple pie spice.