I absolutely love Halloween, even though I’m still undecided about my plans for the big day (another story for another entry). The mass consumption of candy, the pumpkin carving (!), the costumes, and the spooky decorations everywhere… it’s definitely one of the better holidays of the year.
This year I have no costume (yet), but I’m still participating in the festivities by making my own jack-o-lantern. My roommate got a medium-sized pumpkin from our school for free and asked me to carve it, which I happily did. I’m not very creative when it comes to drawing, but I think I did a pretty good job. She didn’t want it to be scary so I gave it a happy face
And even though I enjoyed carving the pumpkin, you know what my favorite part was? The seeds! Pumpkin seeds, or pepitos in Spanish, are a tasty little treat that I’ve always wanted to make. So, instead of tossing my pumpkin seeds this year I separated them from the pumpkin goop, rinsed them, let them air-dry, sprinkled them with whatever spices I had laying around, and gave them a healthy drizzle of extra virgin olive oil. I popped them into our trusty toaster oven for about 10 minutes at 400F and voila! tasty pepitos! My only regret was that the pumpkin were bigger so it would have had more seeds to roast.
I ate these pepitos with a roasted eggplant sandwich with sprouts, lettuce, and Vegenaise. All I did was roast some eggplant slices at 400F with crushed garlic, lemon juice, black pepper, salt, thyme, and some other spices I forget. So easy to prepare and delicious to boot.
And because I couldn’t resist, here’s a “myspace shot” circa 2007 of me and Mr. Pumpkin!