Ashley and her daughter. Kaleigh, brought over the pumpkin that we picked a few weeks ago, for the Halloween carving. As a child, I do not have many memories of pumpkin carving. It was either not something we did often or it did not seem as significant as some others. This time, we used a pattern. I have never done used a pattern for pumpkin carving. It came out nice but felt unimaginative. Kaleigh liked it so I suppose that is what counts.
The best part of the pumpkin carving was fishing out the seeds and roasting them. My mum roasted a few pumpkin seeds when I was a child but I have never done it.
Paprika Roasted Pumpkin Seeds
1 tablespoon of oil
3/4 tablespoon of smoked paprika
1/2 tablespoon of salt
1 teaspoon of garlic powder
1 teaspoon of pepper
Pre-heat the oven to 250 degrees.
Rise the seeds and separate from the pumpkin strings. There is no need to dry overnight. Simply rinse well and pat dry with a towel.
In a bowl, add all other ingredients and fold in the seeds. Pour the seeds on a baking sheet lined with foil. Bake for 1 hour. Every 20 minutes, take the seeds out and flip them to avoid sticking and burning.