Pumpkin Season

I LOVE HALLOWEEN.

Especially pumpkin carving.

Behold, my creations:

Cantankerous ole cultivar carcass

My beau's homage to Evil Dead

And the pièce de résistance: 

my beloved Harry Potter pumpkin!

My nerdiness knows no bounds...

But no carving session is complete without a proper snack.  (And nothing's more fun than sloppily eviscerating a gourd-like object and harvesting its contents.) 

Here's how to roast the best pumpkin seeds this side of the river Styx:

1 pumpkin's worth of seeds, rinsed and de-gooped

1/4 C Earth Balance (or even better: butter), melted

Finely ground Pink Himalayan Salt or sea salt, to taste

• Preheat your oven to 350 degrees.
• Rinse your plethora of seeds in a colander under cold water.  
• Discard any orange goop/pumpkin guts.  Pat dry with paper towel.
• Get your melted Earth Balance situated in a nice big bowl.
• Add pumpkin seeds.  Coat well with buttery goodness.
• 
  
• Transfer seeds to parchment or foil-covered baking sheet.  Slop on any leftover Earth Balance.  Waste not!
• Sprinkle liberally with salt.  (I'm obsessed with my pretty pink Himalayan salt, but sea salt is equally divine.)
• Bake for  15 minutes, remove, stir seeds around, rotate pan, and bake 15 more minutes.

Snack on, you pumpkin-sculpting fiend, you!