I wanted to share this great blog post from one of our planners Rebecca Druckenmiller:
To kick off this fall season, my mom, sister and I decided to carve pumpkins this past weekend.
(We also planted mums at my house, well lets be honest, my mom planted mums…my black thumb and I aren’t the best at that sort of thing).
Anyway, we went and picked pumpkins and started our carving adventure. About halfway into it I realized that instead of throwing the “pumpkin guts” away (as me and my sister like to refer to it) we could roast the seeds!
And so I began the tedious task of picking out the seeds which takes some time so I got to thinking that the recipe might be fun to share in a blog entry.
So here it is for your pumpkin carving delight!
Roasted Pumpkin Seeds
Start by separating all the seeds from the “pumpkin guts” and then thoroughly rinse them off in a colander.
- Now you’re supposed to let them sit and dry for quite a while but I just paper towel dried them really well and it worked out just fine.
- Toss seeds in a bowl with 1 tablespoon of melted butter and about ¼ cup of Worchester sauce. Just make sure they are coated well, depending on how many seeds you have just make a judgment call with how much of the butter and Worchester sauce you add.
- Spread seeds on a baking sheet and sprinkle with an all-purpose seasoning salt.
- Roast them in a 250 degree oven for about an hour (I have a gas stove so it only took 45 minutes).
- Let cool, and ENJOY!
I included a picture of our carved pumpkins too…we tried to be a little creative with our carving this year. They turned out nice but boy did it take a long time to carve those things…
Also, of course I want to tie some wedding inspiration to this post so I’ve included some photos of some cute ways that pumpkin can be used in fall wedding décor!