ROASTED PUMPKIN SEEDS & WHY CARVE PUMPKINS!

WHY CARVE PUMPKINS

The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down.

In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."

ROASTED PUMPKIN SEEDS

When you're carving your Halloween pumpkins, don't throw away the seeds!
Toasted and salted, pumpkin seeds have a nutty flavor. They're even better flavored with sweet and savory spices. Have more seeds than you know what to do with? Substitute pumpkin seeds for peanuts in your favorite peanut brittle recipe

INGREDIENTS:

Mole Spiced

2 cups dried pumpkin seeds
3 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon ancho chili powder
3 tablespoons cocoa
1 tablespoon finely ground coffee beans (not instant coffee)
2 tablespoon butter, melted
1/2 teaspoon coarse salt

Sweet and Salty

2 cups dried pumpkin seeds
2 tablespoons melted butter
3 tablespoons brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cinnamon

Spicy Herbed

2 cups dried pumpkin seeds
1 tablespoon chipotle chili powder
1/2 tablespoon onion powder
2 tablespoons sesame oil
1 tablespoon dried parsley
1/2 teaspoon coarse salt

DIRECTIONS:

Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.

Dry pumpkin seeds in 300F oven for 30 minutes. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Let cool and store in an air-tight container
Recipes from Relish