Pumpkins stay strong, for Halloween that is.
Year after year, costumes and candy might change, but this single element has remained the same, whether used for decoration or the best part yet, food.
Roasting seeds after pumpkin carving makes for a delectable and easy treat using just four ingredients: pumpkin seeds, water, salt and olive oil. For every half a cup of pumpkin seeds you will need two cups of water and two teaspoons of salt.
After you get your pumpkin done, preheat your oven to 400 degrees Fahrenheit. Then clean the stringy pumpkin guts off and rinse the seeds under cold water. Next, combine the water and salt in a saucepan, then boil the seeds in this mixture for 10 minutes.
Remove the pan from heat and drain the seeds well, patting them with a paper towel to remove extra water. Brush a cookie sheet with about one tablespoon of olive oil, and then add the seeds, spreading them out in a single layer.
Bake for 20 minutes, or until they begin to brown. Remove them from heat, cool, and then sprinkle them with salt if you wish.
Chose not to carve this year? Never fear, pie pumpkins are also prevalent when it comes to seeds, and if painted with non-toxic paint or products, may later be used to make delicious pumpkin rolls or pies.
Allrecipes.com is the site I commonly use and has a variety of user submitted recipes to choose from.