You know you do it every Halloween: You get a couple of those big, round pumpkins to carve and place on your doorstep to celebrate the season and maybe scare a few trick-or-treaters. But after scooping out all of the seeds, what do you do with them… throw them away? Or, maybe you take the time to clean them up and put them in the oven with some seasoning to dry them out as a quick snack. But is there more you could be doing with them? Of course there is.
Let’s start by creating a full-course meal, from snack to appetizer, to entree and dessert. And then, just when you think you’ve had enough… you can spruce up any leftover oven-dried seeds with a bit of color for some fall crafting fun. Let’s get started!
INGREDIENTS: 1/4 cup honey | 1/2 tsp vanilla extract | 1/4 cup almond meal | 1/8 tsp salt | 1 tsp pumpkin pie spice | 1 Tbsp almond butter | 1-1/3 cups whole almonds, roughly chopped | 1/2 cup dried cranberries | 3/4 cup salted pepitas (shelled pumpkin seeds)
Get the recipe from Sally’s Baking Addiction.
APPETIZER: Mayan Pumpkin Seed Dip
INGREDIENTS: 1 cup raw pepitas (pumpkin seeds) | 2 Tbsp canola oil | 1/2 cup finely chopped shallots | 1 large jalapeño — stemmed, seeded and finely chopped | 3 garlic cloves, minced | Kosher salt | 1/4 cup lightly packed parsley | 1/4 cup lightly packed cilantro | 2 tablespoons fresh lime juice | 1 Tbsp extra-virgin olive oil | 1/4 tsp finely grated orange zest | Tortilla chips, for serving
Get the recipe from Food and Wine.
INGREDIENTS: 1 cup Cilantro or basil, fresh | 2 cloves garlic | 1 bunch kale | 2 Tbsp lemon juice | 8 oz linguine | Sea salt and freshly ground black pepper, to taste | 3/4 cup olive oil, extra virgin | 1 cup pumpkin seeds or pepitas, toasted | 1/4 cup breadcrumbs, toasted | 4 oz. burrata
Get the recipe from Le Petit Eats.
INGREDIENTS: 1 large head cauliflower | 1/4 cup cilantro, fresh | 1 Tbsp lime juice, fresh | Kosher salt, to taste | 1/2 tsp red pepper flakes | 2 Tbsp olive oil | 1/4 cup pumpkin seeds, raw | 2 Tbsp butter, unsalted
Get the recipe from Bon Appetit.
INGREDIENTS: 2 tbsp heavy cream or canned coconut milk | 24 caramels unwrapped | Sea salt, to taste | Sea salt, flaked | 20 oz semi-sweet or milk chocolate
Get the recipe from Half-Baked Harvest.
DÉCOR: Dyed Pumpkin Seed Mosaic
DIRECTIONS: Start by drying out your collection of pumpkin seeds in the oven on low. While they’re in the oven, mix a few drops of food color with vinegar — the same way you’d prepare your dye for Easter eggs. Once the seeds are dry, drop them into your dyes. If the colors are not as intense as you’d like, you can dip the seeds directly in the food color (no vinegar). When you’re happy with your colors, grab some card stock or other sturdy paper and start creating your mosaic masterpiece. Assemble with white glue.
Get the details from Greening Sam and Avery.
Have any other fun fall dining or crafting ideas you’d like to share? Let us know!
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