We carved up some pumpkins too! You might ask yourself, what did we do with the leftover pumpkin seeds?! Why bake them of course!! :D We had a total of 4 large pumpkins that yielded two full pans of pumpkin seeds to roast! They were delicious! Why is there only one time of year you can get these seeds? I hope this changes :). I have a mind to go out next grocery run and grab pumpkins to make my own pumpkin puree and stock up (if even a little) on the pumpkin seeds. I make no promises though, as sometimes my ambitions outweigh the hours in a day ;).
I had made Low Carb Chili, (which I neglected to take a photo of :( ) and Keto Chocolate Roll earlier in the day...(with coffee!!! ^-^)
...so it was all ready to go and add to the festivities! The chili was a recipe I've used for years now, the spices always make my nose run and kick me in the throat causing me to cough, but I will still vouch for it being a recipe worth making! With 5 adults in the house, the chili was gone. Lol No leftovers here! However, this was the first time I had made the chocolate roll, I didn't really know what to expect... it turned out to be quite magical! Tasty and fluffy and yummy!
Baked Pumpkin Seeds
What you will Need:
- 2 Large Pumpkins with Seeds
- Olive Oil
- Sea Salt
- Colander
- Cookie Baking Sheet
What you will Do:
1) Hollow out the pumpkin carefully with a large Tablespoon.
2) Separate the pumpkin seeds from the pumpkin pulp.
3) In a colander, place the the pumpkin seeds and rinse.
4) Preheat oven to 350 degrees.
5) Place the seeds in a medium bowl.
6) Add 3 Tablespoons Olive Oil for every 3/4 cup of seeds, and 1 Teaspoon of salt.
7) Mix it all up and place on a cookie sheet, spread them in a single layer.
8) Bake at 350 for about 20 minutes, pull out the pan, stir them and place back in the oven for about 15 - 20 more minutes.
Enjoy these! They only seem to happen about once a year! Serve them hot or cold. The smell reminds me of popcorn! How delightful! ^-^
