Fall is officially here! Who’s ready for crisp temps and
oversized sweaters?! I am sharing a few autumn decorating tips featuring all
things pumpkin and a yummy recipe using your leftover pumpkin seeds. Every year,
I tell myself that I’m going to purposeful with the seeds and then when pumpkin
carving comes along, the seeds always get tossed in the trash. But, not this
year! I recently purchased the Magnolia Journal (issue no. 8) and found this delicious
recipe for sweet seeds! In addition to sharing the recipe, here are several pumpkin tips and how you can use them in your home this
fall season!
E A T I N G
Pink Lady
This pumpkin is light in texture with deep orange flesh. It
is sweet and excellent in pureed soups or baked into pies, bread, and my
favorite – muffins!
Blue Jarrahdale
A blue pumpkin with golden-orange flesh which is fine in
texture. The sweet flavor makes it great in pies and soups.
Buckskin
A kind of pumpkin that is used by some commercial processors
for canned pumpkin, which is of course – great for making pies.
Fairytale
Fairytale pumpkins are some of the best for cooking! The
fine texture and thick flesh make a great substitute for butternut squash!
D E C O R
Mini Hybrid
Usually used for decorating, they also make cute little
serving vessels for soups. @joannagaines I love this idea!
Iron Man
The tough, smooth hard shell makes this pumpkin great for
painting!
Cotton Candy
A bright, white pumpkin. Even the flesh on the inside is white
– has smooth, glossy skin that lends itself to being painted or carved.
White Mini Jack
Use this little white gourd as you would any mini hybrid
pumpkin.
S W E E T S E E D S
Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings
I N G R E D I E N T S
¼ cup butter, melted
¼ cup packed brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Dash of salt
3 cups pumpkin seeds, cleaned and dried (see instructions
below)
Dried: rinse seeds
under cold water to remove the pulp and strings, drain well. Pat dry with paper
towels. Spread seeds in a 15x10 inch baking pan. Let stand for 1 to 3 days or
until dry, stirring occasionally.
D I R E C T I O N S
Preheat oven to 350 degrees, In a large bowl stir together
melted butter, brown sugar, cinnamon, nutmeg, and salt. Add pumpkin seeds, toss
to coat.
Spread the seeds in a single layer in a 15x10 inch backing
pan. Bake about 30 minutes or until toasted, stirring occasionally. Cool in pan
on wire rack. Store in airtight containers up to 3 days.
I hope you enjoy these tips and tricks. Happy Fall Y’all!
XOXO | Riley
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