Jan Norris: Food and Florida

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Mega Pumpkin Seeds to Roast After This Display

November 2nd, 2009 · No Comments

I’ll have pounds of pumpkin seeds to roast, thanks to my pumpkin tableau – a volcano with tiki god and pumpkin sacrifice – it worked out great.

tiki mountain w-torch

Six small pumpkins bear a litter (upturned recycle bins) that hold the screaming, skewered pumpkin ready to be sacrificed to the pumpkin tiki god in front of the volcano. Landscape trash and Mason jar earrings for the god decorate the thing.

Next year – infinity and beyond!

I’ve already had a throwdown for next year — from neighbors and my son, who was so proud of his brains-out pumpkin.

Bring it on! I’m drawing designs already…

Roasted pumpkin seeds with spices

  • Pumpkin seeds from a medium pumpkin
  • 1 teaspoon sea┬ásalt
  • 1 tablespoon Chinese 5-spice powder (Note: you could also use curry powder or pumpkin pie spice)
  • Sprinkling of olive oil (a mister works great)

Clean pumpkin seeds well. Pat seeds dry. Place in bowl; sprinkle or mist with oil, sprinkle with salt and spices.

Spread on baking pan and roast in oven at 325 degrees for 25 minutes; stir once in mid-baking.

Cool and store in an airtight container.

Tags: Holiday cooking

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