I love to carve Jack O' Lanterns and for years until my son was too old to do such silly things (about 16 so don't waste a precious minute moms !) we'd sit together on the floor of our old century farmhouse and carve as many as we could. We'd put them out everywhere, light them and then we'd roast the seeds for the snacks in his lunches. I came up with many different ways to roast them, but eventually we settled on a favorite! Here's the recipe!
Make sure that the pumpkin seeds are washed clean and dry. Spread them out on a non - stick baking sheet and brush with a mixture of tamari, maple syrup, a wee touch of cayenne pepper and melted butter. Put them into a preheated oven (around 325) and bake until caramelized and golden. You'll need to flip them once or twice but watch them carefully. You'll know when they're done by the smell, they'll be absolutely toasty, like delightfully roasted nuts. These also make a great addition to an autumn mixture of nuts and other munchies that you'll serve with cocktails. Just make your basic Chex Mix recipe and add them! Truly a seasonal treat to not pass up!
The only downside with carving pumpkins is how quickly they rot. To minimize this sad effect keep the top opening smaller and dip the entire surface of the lid into a dish of powdered cinnamon. You can also sprinkle the cinnamon on the inside of the pumpkin and when you light the candle inside the scent wafting from it will be amazing. The cinnamon has antibacterial properties and will keep your Jack O' Lanterns fresher longer! You can buy pumpkin carving kits but to be honest I never have. I prefer to do it the old fashioned way with a magic marker and a kitchen knife and donuts and cider all the way around. Come to think of it, my son will be home from college for Halloween this year! Maybe just maybe he'll indulge his mama.......
