Sprouted Pumpkin Seeds

sprouted pumpkin seeds 8

My husband, Nathan, sorting through sprouted pumpkin seeds–looking for a few to keep for planting.

My husband, Nathan, loves to carve pumpkins. Last year, we had a huge Halloween party, which resulted in him carving twenty or so of the things.

One of my favorite pleasures of fall is pumpkin seeds; I’ve figured out a way to separate them from their stringy innards that’s pretty easy (just soak the whole mess in warm water and the seeds pretty much float to the top). Then I brush them with a thin (very thin) coating of olive oil, roast them in the oven with spices (at around 300 degrees and until they’re crispy) and serve them with cocktails. It’s the perfect seasonal treat.

Last year, though, there were just too many seeds to roast. I ended up leaving a huge pot of them out on the back porch, and they sprouted!

About kristipetersenschoonover

A ghost story writer who still sleeps with the lights on, Kristi Petersen Schoonover’s fiction has appeared in many magazines and anthologies; her traditionally published books include a short story collection, THE SHADOWS BEHIND. She was the recipient of three Norman Mailer Writers Colony Residencies and holds an MFA in Creative Writing from Goddard College. She serves as co-host of the DARK DISCUSSIONS podcast, as founding editor of the dark literary journal 34 ORCHARD, and is a member of both the New England Horror Writers and the Horror Writers Association. Follow her adventures at kristipetersenschoonover.com.

Posted on October 11, 2016, in Deep Thoughts & Fun Stuff and tagged , , . Bookmark the permalink. Leave a comment.

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