Rosemary-Maple Spiced Innards

There’s nothing quite as nostalgic to the olfactory than the smell of the inside of a pumpkin. After scraping out all the seeds and guts, that Halloween smell will stay under fingernails for days. But before Jack goes under the knife, prepare a bowl to save those seeds, for they will be a tasty treat done by about the time it takes to carve a pumpkin.

Because it is easiest to separate the seeds from the ‘guts’ when they are freshly pulled from the pumpkin, it’s worth it to take a few minutes and pick out the seeds for roasting. Don’t worry if there’s a little pulp left on the seeds when you roast them – it only adds flavor.

Pumpkins will yield different amounts of seeds, but usually around a cup to three cups, depending on the size and variety. This recipe is made for 2 cups, so add or subtract amounts of ingredients, but keep the same cook time.

Preheat an oven to 325 degrees. In the bowl of pumpkin seeds, mix in a tablespoon of melted butter, a tablespoon of maple syrup, a half teaspoon of cinnamon, a half teaspoon of ground cumin, a tablespoon of chopped rosemary, and a teaspoon of salt. Place the seeds in a single layer on an oiled baking sheet.

Bake for about 20 minutes, checking and stirring after 10 minutes.

They can cool in the warm oven as the finishing touches on the pumpkin are made. Noshing on the autumnal seeds and marveling at the candle-bellied jack-o-lantern is a mighty sweet reward.