I have to admit that Halloween is not one of my favorite days/holidays. The pumpkin carving is fun and the dress up is nice, but I don’t care for all the scary stuff or the candy overload. And, sometimes the pressure of making 4 costumes is a bit overwhelming. I do love watching the kids have fun dressing up though. 🙂

It’s nice that Halloween is a on a weekend this year! We carved pumpkins all morning and set them out front, ready to scare the trick-or-treaters. Champ was supervising/stealing chunks of pumpkin.

One of our favorite activities of pumpkin carving is toasting the pumpkin seeds! After we separated out all the goo from the inside of the pumpkin, we washed the seeds.

The big bowl contains seeds from 6 pumpkins – 4 big ones that we carved and 2 little ones that we cooked to make pumpkin pie. The little bowl in the back contains butternut squash seeds that we scooped out before cooking squash for dinner last night. I think this is the most seeds we’ve ever roasted!

I added some olive oil to a couple of cookie sheets and poured the seeds on top.

Added another drizzle of olive oil and gave them a stir. Then, we sprinkled salt all over. I put them in the oven at 400 degrees. After about 30 minutes, they were getting hot, but not crisping up like I’d like, so I increased the heat to 450. About 10 minutes later, I switched the trays – top to bottom and cooked them for another 10 minutes. They browned up nicely.

Once I start eating these, it’s hard to stop!

Wishing everyone a safe and happy Halloween! 🙂