Lundi: Recipes

Many of us are in the middle of pumpkin carving season, particularly here in the U.S.  With Halloween a week away and Thanksgiving only three weeks thereafter, a lot of pumpkins are on the chopping block.  Along with that, a lot of innocent seeds will go to waste.  And what ever for when it is so easy to roast those little devils and have a healthy, hearty snack around until the next holiday looms large?

The easiest recipe I’ve ever found for roasting pumpkin seeds comes from Silver RavenWolf’s book Halloween.  The secret to this one is quickly boiling the seeds before putting them in the oven.  It also adds a nice magickal touch in the simple but tasty ingredients.

Seeds from one pumpkin

½ cup (or to taste) sea or kosher salt (for protection)

2 tbsps olive oil (for health)

2 tbsps dried rosemary (for prosperity)

Preheat oven to 350 degrees.

Rinse the pumpkin seeds and boil in water until they turn gray-ish and begin to sink to the bottom of the pot. 

Meanwhile, line a baking sheet with foil.  In a bowl, combine the oil, salt and rosemary.

When the seeds are ready, drain them in a colander and pat them dry.  Put them in the bowl with the other ingredients and mix well to coat the seeds.  Pour them onto the baking sheet and spread evenly into a single layer.  Pop them in the oven and bake until golden, about 30 minutes.  I like mine dark and crunchy, so I usually extend that baking time by about 10 minutes.  Bon appetite ~

Header: Still Life with Pumpkin by Anna Bain