Dear October, you're kind of the best.
I want to bottle up every precious moment of this month, weave them into a blanket, and wrap myself up in it forever.
I've been drinking cider and downing mugs of pumpkin hot chocolate. I've gotten lost in a cornfield and I'm burning all the autumn-scented candles I can get my hands on. I've been living in an October paradise and though parts of my life are still unhinged and stressful, I can happily ignore them because this month - this organically exquisite month, is probably the best part of the entire year. The laundry can just chill. There are apples to pick and boots to be worn. Let's savor these moments.
My Sunday afternoon spontaneously turned into a pumpkin carving party. October parties require no adornments. The orange canopy of foliage is the only decoration you need. Just heat some cider on the stove and lay out all those newspapers you have wisely been saving and crank up that bluegrass Pandora station you made last year.
A chicken might come by to critique your carving skills. They are audacious little birds. This one decided to dip her head into a guest's water glass. So rude.
One of the best parts about pumpkin carving is the leftover seeds. Yes, of course we are saving those. Any guest who tries to throw them away is taken off the invite list for next year's impromptu party. Only kidding. Sort of.
We are only a few steps away from a wonderfully addicting snack.
Though you could roast the seeds right away, it is best to let them dry for several hours ahead of time.
Though I typically go the salty route, this year I wanted to try to make my pumpkin seeds taste like chai, because: 1) I would make everything taste like chai if I could; and 2) covering things in spicy sugar is never a mistake.
I par-roasted my pumpkin seeds with a bit of coconut oil and then tossed them in a sweet and spicy chai-esque mixture before returning them to the oven.
After a few minutes your oven will be releasing the most wonderful sweet and spicy aromas.
These seeds are great for snacking, or can be used as a topping for morning yogurt or oatmeal. We have eleven days left of this flawless month and I want to spend them doing as many beautifully cliche Fall things as I can.
Chai-Spiced Pumpkin Seeds
- 1 cup fresh, raw pumpkin seeds
- 3 tablespoons coconut oil
- 3 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Dry your pumpkin seeds in between several layers of paper towels for 1-3 hours, until thoroughly dry. The seeds should feel somewhat papery. You may have to change out the paper towels several times if they become too wet.
When the seeds have dried, toss them in coconut oil and lay them out onto a baking sheet lined with parchment. Bake for 10-15 minutes, or until deep golden around the edges.
While the seeds are baking, whisk together sugar and spices in a medium bowl.
Remove the seeds from the oven and transfer to the bowl of spices. Toss to coat.
Return the seeds to the baking sheet and bake for an additional 5-10 minutes, until the seeds are fragrant and deep amber in color.
Allow to cool thoroughly and store in an airtight container. Enjoy!