This week we cleaned out, carved, and roasted the seeds from four of our pumpkins. We used fresh herbs and olive oil on the pumpkin seeds. They were very yummy!
A few days ago, Karen helped Mama make a pumpkin pie to surprise Holden and Papa.
Continuing the theme, yesterday we made pumpkin pancakes and had fun decorating them (with fruit) for breakfast.
What fun!! How long do you roast your seeds and at what temperature? Mine never turn out quite right, either too chewy or overcooked. I have been roasting so many tomatoes - slow roasting for 3-4 hours at 200-250 degrees - with herbs and garlic then blending into sauce. Delicious! We are hooked on spaghetti squash, roasting it cut in half for 50 minutes to an hour then adding tomatoes, broccoli rabe or other veggies as a sauce. BIG HUGS!
ReplyDeleteWOW your pumpkin carving skills are awesome
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