1. SNACK ON ROASTED PUMPKIN SEEDS
They’re a classic snack for the season. Pumpkin seeds are a delicious way to get a healthy dose of zinc, magnesium, iron and fiber.
1. Clean the seeds Using a strainer, rinse the seeds until clean from pumpkin remnants. You may have to use your hands to pluck the pieces apart.
2. Boil for 10 minutes Bring a medium-sized pot of water to a boil, then reduce to low-medium heat for 10 minutes.
3. Drain & Bake Using a strainer, drain the seeds from the pot. With a baking sheet, spread seeds so they don’t overlap. Drizzle Extra Virgin Olive Oil and sprinkle a generous amount of sea salt.
4. Roast at 325F for 10 minutes Remove from oven and stir seeds. Bake for 8-10 more minutes, or until shells become slightly golden.
5. Snack! Remove from oven and sprinkle some more sea salt, to taste. Enjoy!
2. TURN A PUMPKIN INTO A PLANTER
Halloween may be over, but the fall
season isn’t over yet! Pumpkins make a great addition to your home decor for the Thanksgiving holiday. Pick out a small potted plant from 3 Guys, carve out the core, and place your plant in the pumpkin to last for several weeks!
3. USE PUMPKINS AS SERVING BOWLS
Save on decorations AND dish-washing; carve out small-medium sized pumpkins to be filled and served with your soup of choice. You can even use the lid of the pumpkin to keep your meal warm.
4. PLANT YOUR SEEDS
Not a fan of snacking on the seeds? Save them to grow your own pumpkins next year! By simply leaving the fresh seeds out to dry for 24 hours, they’ll be ready to be planted next spring.
5. COMPOST YOUR PUMPKIN (GO GREEN!)
Turn your carved pumpkin into something useful this Halloween. Start by removing any candles, wax or other items from the inside (and out) of your jack-o-lantern. Smash it up to help it turn to compost faster. Add it to your building’s NYC curbside compost bin, and help enrich our environment (rather than damage it in the garbage)! Bonus: If you have a backyard, make your own compost pile in a shady spot to help grow an incredible garden next spring.
