BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Local Getaway: Relax at a Hidden Cabin along Jordan River
Films and TV Series that Inspire Solo Travel
B.C. Adventures: Our picks for April
Cooking Classes
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
Jack-o-lanterns aren't for eating, but the seeds are...
ScottHeimendinger
Looking for some pumpkin-carving inspiration? Check out these nerd-tastic jack-o-lantern ideas.
Once you’ve carved your pumpkin to look like Bill Gates, Harry Potter or Wolverine, and you’ve kept it outside for a few days (or weeks!), no part of that pumpkin is safe for human consumption. So pumpkin pie is out! (Instead, add your jack-o-lantern to the compost bin or bury it in the garden, where it will decay quickly and enrich the soil.)
You can, however, make delicious toasted pumpkin seeds with all the seeds you scoop out:
Toasted pumpkin seeds
One medium-sized pumpkin
Salt
Olive oil
Preheat oven to 400° F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water—about 2 cups of water to every half cup of seeds. Add a half-tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer.
Bake on the top rack until the seeds begin to brown; 10–20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either eat whole or crack to remove the inner seed (a lot of work and, in my opinion, unnecessary).
Recipe from Simply Recipes