So for those of you who have read my last post, you would have known that I went to a pumpkin patch for the first time in my life. Yay! And that this post would be about my first time carving a pumpkin, and my first time roasting seeds.
The only real “instructions” I had were those that came with my cheap-ass plastic pumpkin carving set. Basically it told me to 1) carve out a hole in the bottom, 2) scrape everything out, and 3) pray to God your carving looks at least remotely like what the template looks like. Having never carved a pumpkin before, I was not prepared for how messy the insides would be…
This is me pre-scooping, thinking to myself, how bad could this be?
OH GOD IT’S EVERYWHERE AND OH MY GOD WHY IS THERE SO MUCH OF IT WHY WON’T IT END AHHH IT’S ALL OVER MEEEEE D:
This was also the first time I tasted raw pumpkin. Eugh. Never again. I think I’ll stick to the pumpkin pies and the pumpkin cookies for now…and forever.
So this was the pattern that I had from the cheap-ass kit. And then here is…
My pumpkin! I’m thinking maybe I should have actually washed the front of the pumpkin off and gotten rid of all the grime and dirt, but I didn’t think that far ahead before I started cutting into it. Oops.
And because I am a dummy, I forgot to take pictures of the pumpkin with a light inside! I left it for a week over at the boyfriend’s place (because I wasn’t sure if my roommate would be alright with a giant carved pumpkin on our balcony), and by the time I had gotten back with my cheap $1 dollar electric candle, it had rotted, and smelt horrible. NOTE TO SELF. PUMPKINS ROT FAST.
Thankfully, my attempt at roasting the pumpkin seeds went a little better. I first had to go through all the pumpkin guts that I had kept in a plastic bag, and then I had to rinse and clean off all the seeds. I found that the best way to do this was with a scrubbing motion under hot water, since the innards are so…”stringy”.
After patting the seeds dry, I mixed them up with some melted butter, and roasted them on a low heat in the oven for about 2 hours. I checked it about once every 20 minutes, and by the time 2 hours had gone by, they were a nice delicious crispy golden colour. I think you can add some other spices and stuff to it as well, such as cayenne peppers and sea salt, but I was in a hurry as well as lazy. Butter does the job, but it could have been tastier.
How are your Halloween/Thanksgiving preparations going? Hopefully I will be able to think up some more festive things to do. I will be spending my Thanksgiving with the boyfriend’s family, and they live in the middle of nowhere, so expect a lot of cornfield pictures and such.