But this year one of my decorative-until-I-kill-and-eat-you pumpkins developed a soft spot. Eh. Why not. I’ve been threatening to do this for years. I just hope my house doesn’t get egged.
Of course, I can still eat the seeds:
* Separate the seeds from the goop as well as possible.
* Soak overnight, then rinse. This helps get rid of any remaining innards.
* Toss with salt and olive oil.
* Spread the seeds in a shallow pan. Make one layer.
* Toast in the oven at 350° for about 30 minutes. Stir and/or shake up the pan once or twice during toasting so everyone gets a chance to turn golden and delicious.
Happy Halloween, everyone. And you kids: get off my lawn!
