As the end of the month gets closer many of you will be carving pumpkins with your children. Just a reminder…pumpkin pulp and seeds cannot go down the drain, disposal or toilet. The stringy substance hardens and sticks in the pipes.
It’s best to always work on a paper covered surface far from your sink and dispose of the leftovers with your yard recycling.
My family loves roasted pumpkin seeds. It’s a fun and easy family tradition. I put the seeds in a colander to wash them in the sink. It makes the job quick and safe (no seeds down the drain). Below is the recipe I use. Enjoy!
Perfect Pumpkin Seeds
- Seeds from 2 large pumpkins
- ½ teaspoon Lawry’s Seasoned Salt
- ½ tablespoon olive oil
- Dash of salt
- Preheat oven to 350 degrees F.
- Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
- Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry’s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!