I am growing pumpkins in the garden. I started an early crop so I could have fun in the summer when I get autumn-itis and also so I could harvest the seeds if it was a good crop and replant in July for my October pumpkin patch. This gave me a great opportunity to put my autumn on -
Here's how my autumn day in June began -
It was fun growing a crop of pumpkins ahead of time to be able to enjoy the process of tumbling vines and pumpkins ripening but also to see if the seeds would be good for a new crop for October. I planted seeds from one of them and hope to get the autumn crop going. In the mean time, lots of fun playing with these babies.
Roasting the seeds -
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt (I also add barbecue spice mix). Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
You can toss them with cinnamon sugar or parmesan and garlic salt, butter and ranch seasoning powder, or buffalo sauce, butter and ranch seasoning powder.