We’re in full fledged preschool spirit this autumn.
I’m so proud of Cupcake who overcame her fear of messy things to get her hands slimy. Daddy helped her empty the pumpkin. Mommy did the carving. And together we baked the seeds of THREE pumpkins for a homemade salty snack. Our neighbors also benefited from our excess of roasted seeds. I forgot how yummy pumpkin seeds are!!!
Roasted Pumpkin Seeds Recipe
Seeds from One Pumkin
2 TBSP Butter
1/2 tsp salt
Preheat oven to 365° F / 180°C.
It’s OK to leave some strings and pulp on your seeds, it adds flavor.
Melt the butter and dissolve the salt in it.
Toss pumpkin seeds in a bowl to coat them with the melted butter.
Spread pumpkin seeds in a single layer on baking sheet.
Bake for about 20 minutes, flip to toast the underside.
Continue baking for 20 min. until golden brown.
Step-by-step guide to carving your pumpkin in French: