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Halloween On The Homestead

© Debra Eversole

I don't know about you, but trick-or-treat means little where I live. Oh, sure, the next-door-neighbor's two nieces will pay us a visit prior to their leave to more populated places but that's about it. The only reason I carve a pumpkin is for my own enjoyment and, of course, the seeds it provides. Oh, how I love freshly roasted pumpkin seeds! As a matter of fact, I roast the seeds of any winter squash offering up the tasty morsels if they are large enough to bother with!

While I hand the neighbor's darling nieces specially purchased treats, I'm usually busying myself with roasting those pumpkin seeds come Halloween night. I'll carve a pumpkin or two the night before the event and will then allow the washed seeds to soak in salted water (about 2 Tablespoons Kosher salt to 2 cups fresh water) for 24 hours in the refrigerator. The seeds are then drained and blotted dry. I'll lightly oil a cookie sheet or two, depending on the amount of my bounty. The oven is then set to 400 degrees to heat while I arrange the seeds on the cookie sheet(s) so that they don't touch one another. Into the preheated oven they go and stay there until the edges are a bit darker than golden, which takes about 12-15 minutes. After allowing all of, say, 10 minutes for the roasted seeds to cool on paper toweling, snacking time entered. Those girls were out, going door to door collecting candy, but I was enjoying my favorite treat of all -- roasted pumpkin seeds!

For more "scary fun," check out BlackDog Loves Halloween at: http://blackdog.net/holiday/halloween/in...

Ooooo! Happy Halloween!

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