Yesterday we spent a lovely afternoon at the orchard buying one of everything.
Except for pumpkins, we got two of those. And we carved them today. They look beyond amazing. I’ll share them later.
But for now, here’s what’s in the oven: pumpkin seeds.
I’ve followed this recipe for the last three years. And I haven’t found one I like better so I stick with what works. Word.
-clean pumpkin guts from seeds
-boil large pot of water
-add 1/4 cup salt to boiling water then add cleaned pumpkin seeds
-let them boil for ten minutes stirring constantly (and by “constantly” I mean when you remember. I don’t do anything constantly for ten minutes so just do the best you can. Such an encourager, aren’t I?)
-after ten minutes, remove seeds from the water
-add three tablespoons of butter to the hot seeds and let the butter melt while stirring constantly (just kidding)
-bake seeds for 35 minutes at 350 degrees (I take the seeds out after ten minutes to add some seasoned salt to them; you could do this before, but they’re all wet and buttery and the salt just slips off. Let ten minutes pass and then they’re slightly damp, but also hot and less salt slides off.)
-let cool on newspaper or parchment paper
I know that recipe sounds like a lot of salt. It is. And it’s got lots of butter also. It’s quite a delicious and unhealthy snack. Get over it. It’s fall and no one’s going to eat more than a handful at a time. Because if you did, I’m sure you’d puke. Because that’s a lot of salt and butter.