Roasted Pumpkin Seeds, ala Jaimie
Step 1: Carve the hell out of a few pumpkins. Make them fun and scary. When you’re digging the “guts” (or “brains,” depending upon your perspective) out of that soon-to-be-jack-o-lantern, pile them up in a clean bowl for sorting. Then, sort out the seeds and place them in another clean bowl. Be sure to compost the remaining stringy stuff. I fed some to my worms, but I’ll save the picture for a non-food post.
Step 2: Here’s Jaimie’s BIG SECRET: don’t wash the seeds. You need them to be wet, and washing just wastes that groovy pumpkin flavor goodness. We clean them up a little, but a bit of orange stringy stuff here and there just adds character, and they have that perfect stickiness when unwashed. We used the seeds from three kid-sized pumpkins, which ended up about four cups worth. Jaim added around 3 Tablespoons of EVOO (that’s extra virgin olive oil), some Mrs. Dash and some dried garlic granules. Don’t ask how much, ‘cuz she don’t know. As Grandma B always says with her bread recipe, “add just enough.”
Step 3: Fold it all together real good, to coat the seeds with EVOO and seasonings. Now spread the seeds out on a baking sheet. They don’t need to be single layer, but close.
Step 4: Sprinkle the seeds with some brown sugar. I would advocate for local-raised honey here instead, but we’ve run out and my little sis hasn’t brought us another tub full yet. (Hint, hint.). Now toss the pan in the oven at 350 for about an hour, maybe a little less. Again, I don’t now exactly how long they were in there–just until they are done. I do know that I’ve never seen my wife bake anything at any other temp but 350. Maybe she should have done some sort of thing for the 350 Day of Climate Action? (Btw, Hope got famous on Saturday at the Falls Park 350 Action.)
Step 5: Enjoy. We store them under a lid in the orange container you see in the picture above, and keep it on the counter. I doubt this batch will see Friday.