We went to a Halloween party last week at which there was a pumpkin carving contest. When I saw all of the pumpkin innards going to waste, I decided that I would collect the innards in order to bake the seeds the next day. So not only did Daniele get to carve his very first pumpkin, but he also got to bake his very first set of pumpkin seeds! In Italy, carving pumpkins is not a custom and pumpkin seeds can be purchased from the store already baked, but few people actually bake the seeds themselves.
So, if you are carving a pumpkin yourself this season, or if you are using a pumpkin as a vegetable for a meal, don't forget to make some pumpkin seeds. Start by taking out all of the innards to the pumpkin and rinsing them in water in order to separate the seeds. Place them on a baking sheet and let them dry overnight.
The next day, place all of the seeds in a bowl. Since D and I had many seeds, we decided to make two different flavors, one spicy and one savory. So, in one bowl we added salt, garlic powder, and Italian seasoning and in the other bowl we added salt, paprika, and cumin. Be generous in the amount of spices you add to your seeds. Place seeds on two separate baking sheets and bake at 350 degrees for 30 minutes. Enjoy as a snack!
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