PUMPKIN HUNTING & SEEDS ROASTING

My two favorite loves + good food + some creative time = recipe of a perfect time together.  Several weeks ago we went to Ruibal’s at the Downtown Dallas Farmers Market and picked up a few pumpkins to hack away on.  Oh boy was that fun!  We picked out a large, medium, and small pumpkin; different ones to represent each of us.  When checking out, we grabbed a pumpkin carving kit to aid us in our adventure.  The key to carving a phenomenal pumpkin is the pumpkin carving kit.  Truly, it worked like a dream! 

It was so nice to be outside soaking up the nice weather and fall colors.  After picking out the perfect pumpkins we had a nice dinner on a patio while the sun slipped away to slumber.  Once our tummies were singing from being nourished, we headed to my condo to start de-gutting our pumpkins.  Sounds morbid, but it was so much fun!  After clearing out the insides, I separated the seeds and roasted them in the oven, like this:

Roasted Pumpkin Seeds

What you need: 

Fresh pumpkin seeds

Olive oil or coconut oil (I used a little of each)

Sea Salt

Pepper

Cumin

Thyme

Rosemary
Garlic and Herb mix (salt free) from Sprouts

What to do:

Preheat the oven to 350 degrees.  Place the pumpkin seeds on a foiled cookie sheet.  Coat them with olive oil and/or coconut oil, mixing them together to distribute the oil evenly.  Then sprinkle on the above herbs/spices to your taste.  Some of you might like more of certain spices and less of others.  Gauge it by what you know you like best.  OR, you can just do small pinches of each one.  Mix them all up together to distribute the seasonings evenly then place them in the oven for about 40 minutes.  If you want them toastier just keep them in a little longer and keep an eye on them. 

They are uber yummy, so enjoy!

Our pumpkins turned out uber fantastical too!! :O)

Sending you lots of Light & Laughter!

~Cassie