bottle with water] throughout the entire
process so the flesh doesn’t get rubbery.”
Accessorize. Get creative with props;
use wood chips or sunflower seeds for
teeth, cotton for brains, twist ties for hair.
Light. For safety’s sake, skip the traditional candle and go with battery-operated
tea lights or LEDs made specifically for
pumpkins. They provide the same amount
of scare factor. Neill aims a colored light
above or below his pumpkins.
Preserve. Neill says the best way to preserve a carved pumpkin is to “keep a moist
towel on it and put it in a cooler with some
ice and a little water. Switch out the towel
every couple days.” He says he’s been able to
have carvings last over two weeks this way.
Compost. Carved pumpkins should not
be eaten or fed to livestock. Wahle states,
“Because your pumpkin has been sitting
out, it may have become contaminated by
bacteria or by visiting animals.” And avoid
putting them in the trash, where they’ll
fill up landfills. Wahle says, “The safest
method of disposal is the compost pile.”
So, gather your family, choose your
pumpkins, follow these tips and carve to
your creative heart’s content. Then, place
your outlandish creature on the front
porch next to those dried cornstalks and
scare those crafty trick-or-treaters. C
Costco member Mary Barberio is a freelance
writer living in The Villages, Florida.
SPICED ROASTED PUMPKIN SEEDS
2 cups fresh pumpkin seeds, cleaned of as much
pulp as possible
2 tablespoons canola oil
1 teaspoon Worcestershire sauce
1 or 2 dashes of hot sauce, such as Tabasco
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon sugar
Preheat oven to 250 F. In a bowl, toss seeds in
the oil, Worcestershire and hot sauce to coat.
Add remainder of ingredients and toss again
until completely coated.
Spread seeds in one layer on a greased sheet
pan. Place in oven and bake for 45 to 50 minutes
or until seeds turn light brown and dry out, stirring occasionally. Cool completely. Store in an
airtight container. Makes 2 cups.
Recipe by Eric Delliquadri, executive chef at Dal Forno in
Irwin, Pennsylvania.
PHOTOS:JOHNCALPI NPHOTOGRAPHY Jon Neill, the “Pumpkin Guru,” demonstrates his terrifying technique.
For everyday
cooking and baking
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EVER-GLIDETM
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