Fall Festival Fun
October 2, 2018
An Artist’s Touch
October 2, 2018
It’s the same dilemma every year after you carve your fresh pumpkin—what to do with all the pumpkin guts? One of the easiest options is to separate the seeds from that slime and guts and roast them!
The simplest way to separate the seeds is to give the guts a water bath. Place the pumpkin innards into a bowl of water. The seeds will float; the guts will sink. A few squeezes of the guts and the seeds will pop right out. The next step is to dry them. Spread them on a rimmed baking sheet and place in the oven at around 200 degrees for around an hour, stirring occasionally until dried.
Once seeds are dry, coat with oil and a sprinkle of salt. Roast at 325 degrees for around 25 minutes. Stir often to ensure even roasting. Once they are finished, allow them to cool completely.
You can flavor your seeds with options such as garlic and Parmesan, honey mustard and thyme, or even curry and mint. These delicious nibbles are high in omega-3 and omega-6 fatty acids, antioxidants and fiber, so enjoy without the guilt!
DARK CHOCOLATE ROASTED PUMPKIN SEED BARK
Ingredients
• 2 10-oz. packages dark chocolate chips
• 1 1/2 cup roasted pumpkin seeds (or more depending on preference)
Directions
1. Cover a cookie tray with wax paper.
2. Using a double broiler, melt the dark chocolate chips until completely smooth.
3. Fold in the roasted pumpkin seeds.
4. Pour the mixture out onto the wax paper.
5. Gently tap the tray on the countertop to even out the thickness of the mixture.
6. Refrigerate for about an hour until completely firm. Peel from the wax paper and break apart into pieces. Store in a cool, dry place.
