Love these things. One additional benefit of carving pumpkins with the kids.

We'll be toasting them in the oven on Thurs. Not sure which I'll make yet. Just plain salt? Onion & garlic salt? Cayenne pepper? A little of each?

Decisions, decisions

I think I'll sleep on it.

Google it...

NO, YOU google it! Google is your friend

P.S.

I did google it to check out some different recipes. As if toasted seeds are hard to make.

I like 'em. But I have a heck of a time getting the toaster to pop them back up when they're done.

Should I google it?

Even easier to harvest, the seeds from acorn squash.

got'em cooking right now

Mine are soaking in salt water overnight for nice salty coating. (Salt is goooood). Then we'll drain them and let them dry for another day.

We'll toast them in the oven on Thurs with what ever seasonings I settle on. Probably plain salt and another set with parm cheese.

I think I need more pumpkins so I can experiment.

Plain with the salt, Parm cheese, garlic & onion powder., cayenne pepper... Maybe try a honey glaze for the sweet and salty fans? I have a ton of seasonings in the lazy susan to try.

Yellow curry?

Wonder how Montreal seasoning would work?

Maybe something with a Worcestershire or Soy Sauce base to do a soak or quick simmer in before toasting?

Who knows. I like to wing it. It may suck, it may be awesome?

That's it. I'm getting more pumpkins from the farmer down the road. (gonna get them on the cheap once Halloween is over)

If you make up a REAL salty solution, and don't let them dry before you roast them, it sort of makes a "crust".

Here is what I do (method discovered by laziness)...

I usually have the seeds in a colander and they don't really ever dry out, so while they are wet I mix in spices....today it was salt, paprika, and some garlic powder.

The seeds being wet, the spices sort of coat them.

Then I toss them in a pan with melted butter and stir the whole thing up to coat everything.

Then in the oven for a while.......stirring them every five minutes or so.

The moisture comes out pretty quick, and when thye are dry and crispy, I am done.

Then I eat them.

My ex did them a similar method. Tossed them in salted, melted while still damp from the punkin. Sprinkle on some more salt. Bake until crunchy. Probably just because I was too big a baby to wait until the next day for any kind of brine operation.

Roasting a batch now. Three different flavors (couple of handfuls of seeds each)

1) Plain salted

2) Parm cheese

3) Commercial beef rub: ground mustard, paprika, kosher salt, black pepper, thyme, marjoram, celery seed, cayenne pepper.

We'll see how they work out.

#1 and #2 are yummy.

#3, just OK.

Love em but you can starve to death eating them. X

I have 4 more pumpkins to gut this weekend. Just some decoration pumpkins - each about 10-12" in diameter.

Should yield enough seeds for a couple 9x13 pans of roasted/toasted seeds.

In the plans are plain salted and Parmesan cheese. I'll save a handful or two to experiment with a yellow curry coating.

I can't wait and would really would like to dig in and start tonight but I'm dead ass tired.

I'm pretty sure everybody who has access to cigarbid has access to google. Maybe they're just interested in OUR opinions.