What to do with Halloween pumpkins

After the Halloween party, I had 6 lovely pumpkins to deal with.

4 of the 6 pumpkins

The first one met my knife yesterday and then I gutted and roasted it. Does that sound homicidal?
Perhaps I’ve been watching too much crime tv huh?

Yum

I roasted the pumpkin seeds.

small pumpkins don't have a ton of seeds

Here is what I coated them with:

• 2 tsp olive oil
• 2 tsp garlic salt
• 1 tsp onion powder
• 3 grinds of black pepper

Clean your seeds.

Mix with oil and seasoning.

Bake at 375 degrees for about 40 minutes. I stir my seeds at least once during the baking process.

Clearly, I'm using my iPhone too much for pictures. Poor green camera.

I am by no means the only one roasting pumpkin seeds lately.

Here are a few other people’s pumpkin seed roasting posts.

Linda of Savoring Every Bite pan toasts her seeds.

Greg and Katherine of Rufus’ food and spirits guide use cider vinegar, sugar and nutmeg.

How do you toast or roast your pumpkin seeds?

Don’t forget, Allie and I will be back with another Slow Cooker Link up on Monday.

What are you going to be slow cooking this weekend?

• Posted in: baking ♦ blogging ♦ Cooking ♦ Family ♦ food ♦ Frugal living ♦ homemaking ♦ How to ♦ just thinking ♦ meatless ♦ savory ♦ snacks ♦ Texas ♦ things that make you go Yum
• Tagged: baking, Baking and Confections, Black pepper, blogging, cook, Cooking, dinner, Family, food, frugal living, Fruit and Vegetable, Garlic, Garlic salt, Halloween, Home, homemade, Homemaking, Olive oil, Pumpkin, Recipe, Roasting, Seed, Tablespoon, Texas