Salt & Cinnamon Pumpkin Seeds

Only 2 days until Halloween, have you carved your pumpkin yet? I picked, carved and tossed my pumpkin already. It only lasted about 1 week before it started to smell when you got within 10 feet. I had an awesome pumpkin too: brilliant white with no blemishes. I carved out a smooth and simple design that had my roommate thinking it was fake from far away – I must be a darn good carver. But before you throw out the insides to your pumpkin try this recipe out for size. It’s a unique seasoning combination that is surprisingly good.

I leave the seeds in the shell because it’s a pain to remove them all but also because the seeds are a good source of nutrition. Elise at Simply Recipes just posted a recipe for Toasted Pumpkin Seeds and suggests boiling the seeds in salt water for about 10 minutes before baking. I haven’t tried this method but it sounds like a good way to salt the seeds and further soften the shells. If you’re keeping them in the shell, make sure you use a smaller cooking pumpkin – the larger pumpkins have larger seeds with much tougher shells.

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Boo! Here was my pumpkin. Do you know what the carving is supposed to be?