Make your pumpkin smell good!
Sprinkle some cinnamon or pumpkin pie spice on the lid. When you light the candle, your jack-o'-lantern will smell like a pumpkin pie. Yum!
Stop! Don’t Toss Those Pumpkin Seeds
Roasted pumpkin seeds are a great snack. Not only are they tasty, but they are good for you … high in protein, zinc, copper, iron and Vitamins E and K.
You’ll love them. Here’s how to roast the seeds:
•Fire up the oven. Arrange a rack in the middle of the oven and heat to 300°F.
•Scoop the seeds from the pumpkin and place in a colander. Pull off any chunks of pumpkin flesh and strings.
•Clean the seeds. Wash the seed under cool running water. Remove any additional pumpkin flesh. Shake the colander to remove as much water as possible.
•Dry the seeds. Spread the seeds out on a paper towel and let them dry for about 30 minutes. You can blot them with another towel.
•Oil and salt the seeds. Place the seeds on a baking sheet and drizzle with a small amount of oil such as canola, olive or vegetable oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with a pinch or two of salt.
•Toss the seeds until they are evenly coated with oil and salt.
•Spread the seeds out so they are in a single layer, though some overlapping is fine.
•Roast the seeds until they’re just starting to brown, 20 to 25 minutes. It’s OK to stir after about 10 minutes if your oven doesn’t heat evenly.
•Remove the seeds from the oven. Let them cool on the baking sheet before serving.
Instead of using salt, some people like to season their pumpkin seeds with other spice combinations such as grated Parmesan cheese and garlic powder or Ranch dressing seasoning mix.
You also can add seasonings such as chopped rosemary, dried oregano, smoked paprika, chili powder or cumin to the seeds before roasting. Check to make sure the herbs and spices aren't browning too quickly. If so, roast at a slightly lower temperature.
–Martha A. Woodham
Coweta County Master Gardener Extension Volunteer