growing up my favorite part of halloween was when my mom oven roasted the fresh pumpkin seeds my father piled into a messy heap - stringy pumpkin goo left in tact - as he gutted the enlarged orange squash in preparation of carving. she would sift through the seeds with her hands, dump them on a baking sheet, (generously) add salt and through them in the oven, lingering pumpkin strings and all. this last part is crucial. when you leave bits of flesh on the seeds they toast up and add an extra layer of crunch and flavor. ahhh! i can't get enough of them.
so when josh brought home a pumpkin last night, immediately my brain went to roasted seeds - and the fun of carving of-course. so we carved the little guy up, sat him atop the balcony ledge, lit him up and enjoyed the gloomy overcast NYC skyline.
and yes - that is the empire in the background (orange, black and white to be festive).
OVEN ROASTED PUMPKIN SEEDS
1 1/2c fresh pumpkin seeds
1-2 tbs olive oil
1 1/2 tsp kosher salt
*preheat oven to 350F, line baking pan with parchment
*toss seeds with oil and salt
*spread evenly on prepared pan, cook for 30-35 minutes stirring occasionally
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