These pumpkins are steaming mad. They spent all that time in their pumpkin patch dreaming of the day when they’d get to spill their innermost guts to the special person they’d pick to take them home, only to find out that most people just cast their insides out to the trash. What a waste! Poor pumpkin souls!
Well, I say we end their misery and care for their tender insides.
Let’s put those pumpkin guts to use and roast those seeds.
Did you know that we’ll not only be making the pumpkins happier, we’ll also be making our bodies healthier?
As you scoop out the pumpkin innards before carving, put it all in a big bowl. Add enough water to cover, and the seeds will rise to the top. Spoon out seeds, separating them from the stringy stuff. This part is more fun for some than others.
Place seeds on a rimmed cookie sheet. For 2 pumpkins worth of seeds, mix together 1 T. olive oil, 2t. Lea and Perrins Worcestershire Sauce, and 1-2 cloves minced garlic. Pour mixture over seeds and stir. Sprinkle Lawry’s Seasoned Salt on to your taste. Roast in oven at 300 for about 45 minutes- 1 hour, or until golden brown. These are great on salads, soups, or just by the handful.