Halloween is now more than a week in the rearview mirror. The jack-o’-lantern standing guard on the front steps has gone soft around the mouth. As you carry the rotting gourd to the trash, you likely tossed the pile of seeds scooped out during carving night. Yet, two uncarved pumpkins remain by the door, still holding up the fall display. Those might hold a snack after all.
The confusion is understandable. Nobody clearly explains which pumpkin is still food and which is merely decoration. The short answer is that the carved one is done, but a pumpkin you never cut into is a different story. Once a pumpkin is carved, it begins to break down rapidly.
South Dakota State University Extension notes that within just a few days, a carved pumpkin may start to discolor, collapse inward, or develop a foul odor. Purdue University Extension food and nutrition specialist Bill Evers put it bluntly: “if you cut eyes, nose and mouth out of your pumpkin’s hide, forget eating the rest of the face.” Pumpkins are low in acid, he explained, so a cut opens the door to spoilage and food poisoning.
Read Also: Designers Adopt Hidden Walk-In Pantries for Clutter-Free Kitchens
An uncarved pumpkin presents a different set of rules. As long as the skin remains intact, Evers said, it should be no more of a problem than apples picked off a tree. If you painted it, cut well away from the paint, and don’t cook any painted pieces. Skip any pumpkin with soft spots, mold or a sour smell.
Preparing the Seeds
To turn those seeds into a crisp snack, follow the roasted pumpkin seed recipe from University of Illinois Extension. The process calls for two cups of seeds. First, cut the pumpkin open, scoop out the seeds and pull off as much of the stringy pulp as you can. Throw out any seeds that got cut. Next, bring 1 quart of water and 2 tablespoons of salt to a boil, add 2 cups of seeds and boil them for 10 minutes. The extension says this step helps the seeds roast more evenly.
After boiling, drain the seeds, spread them on paper towels and pat them dry. Toss the seeds with 1 tablespoon of olive or canola oil. Finally, spread them in a single layer on a large baking sheet and roast at 350°F for 15 to 25 minutes, stirring about every 5 minutes, until golden brown. Let them cool completely, then keep them in an airtight container.
Read Also: Green chairs add style to any room
Short on time? Illinois Extension says you can skip the boil and season the dry, oiled seeds with about ½ teaspoon of salt before roasting.
Seasoning Variations
Once the basic method is down, the seasoning is up to you. The American Indian Health and Diet Project at the University of Kansas shares a sweet version with 1 teaspoon of sugar and a dash of sea salt per cup of seeds, and a spicy one with fresh garlic, crushed dried red chile peppers, salt and a squeeze of lime juice at the end.
Smoked paprika, cinnamon sugar or a little grated Parmesan tossed on the warm seeds are easy variations. Watch the oven closely near the end. The same Kansas recipe warns that the insides burn first, so taste one or two seeds a few minutes before the timer goes off. If they smell scorched or taste bitter, pull the tray right away.
