I love fall: the satisfying crunch of acorns underfoot, cool mornings, and pumpkins. The pumpkin patch at Wesley Memorial United Methodist Church at the corner of Peachtree and College Road has been our family tradition for years. We could line a wall with a family timeline, pumpkin by pumpkin, at Wesley.
We carved our pumpkins today on the back porch: two angry bird jack-o-laterns and a scary face. While my husband and the children carved, I scooped the seeds out of the cool insides of the pumpkins and prepared them for roasting, another fall tradition.
Here’s the recipe we’ve perfected during the years.
Roasted Pumpkin Seeds
Fresh pumpkin seeds
Celtic Sea Salt
1. Scoop the seeds and clean them as best you can. There’s truly no easy way to separate seeds from pumpkin goop, other than to do it one seed at a time.
2. Add seeds and a generous teaspoon of Celtic Sea Salt to a pot of water, bring to boil and then simmer on low for ten minutes.
3. Dry seeds, spread them out on a cookie sheet, sprinkle with olive oil and Celtic Sea Salt, and bake at 325 for 10-15 minutes.