by Dame Patty Erd
Autumn is my favorite season, everything seems so crisp and fresh. I love the wonderful colors and textures of pumpkins and gourds, and oh those beautiful Cinderella pumpkins! My favorite special treat as a child was really the byproduct of pumpkin carving – roast pumpkin seeds.
Separate the pumpkin flesh from the seeds, and let them dry a bit first. Spread into a single layer on a cookie sheet, dot liberally with butter, sprinkle with brown sugar and sea salt, or garlic salt. Roast at 300 degrees for about 30 minutes or until they turn golden.
My husband thinks that pumpkin carving night is a mandatory “date night” in our household because I enjoy it so much. Don’t tell him, it has little to do with the time spent together carving silly faces; it’s really all about the seeds! The simple things really are the best.
For those who do take pleasure from the simple things, but prefer to show off their baking skills, here is a recipe to enjoy.