Girl Power Pumpkin : Seeds + Oats

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Halloween. 2006.

I was a junior in college at good ole’ Indiana University of Pennsylvania. My girls got together to celebrate, but we’re not you’re typical college girls. There were no nurses or schoolgirls or [enter stereotypical skimpy costume here] among us. Our typical Friday night included a Beauty + the Beast followed by an interpretive dance of “Baby” by Justin Bieber and some hot chocolate. Don’t get me wrong – there were a few rare occasions that we could be found dancing on a table, but 90% of the time, we were sober while doing it. No judgment! It’s just who we were/are!

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Most of these gals were a year ahead of me, so I was a h o t  m e s s this Halloween – crying, red-eyed, and just generally not cute. I already had separation anxiety already creeping in, because I knew these girls wouldn’t be around anymore come May. They were like 100% of the reason I had any fun in college with my workaholic tendencies in full force. {[1] music major in the [2] honors college with a [3] catering job and a [4] cymbal tech position} So I had to figure out fun without their guidance, which was oddly scary for me as they just were so effortlessly social!

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Take this night for example. We covered the floor in black trash bags and went to TOWN on some pumpkins. I was on seed duty (picking the seeds out of the pulp to be roasted) probably because it helped me avoid my drummer ex-boyfriends who were on carving duty. As we passed around the warm pumpkin seeds, I was hooked. Ermahgerd, y’all. Maybe it was just the crappy college food I had been eating, but they tasted so crunchy, earthy that my hippie heart just felt fulfilled!

So I dedicate these lil recipes right here to my girls. Sweet like Sarah. Warm like Kerry. Fun like Ashlee. Salty like Megan. [This is a reference to your sarcasm, but also a sexual reference that I thought you might enjoy.] Happy Fall, girls. Miss you.

 

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Girl Power Pumpkin : Oats + Seeds

ingredients – 1 sugar pumpkin, oats, honey, cinnamon, fruit of choice

instructions

  1. P U M P K I N – cut the top off, as if you were making a jack-o-lantern. cut the remainder in two. hull out the seeds. place on aluminum-lined pan. drizzle with evoo, s+p. roast at 450 degrees for 80-90 min.
  2. S E E D S – rinse seeds through a mesh colander. spread on paper towel to dry. toss with evoo, honey, and cinnamon [be generous] in a bowl. spread on aluminum-lined pan. roast at 300 degrees for 45 min.
  3. O A T S – make oats on stove or microwave as per directions. mix in roasted pumpkin. top with seeds, honey, and fruit of choice. if i did this again, i’d make a blueberry compote by heating up frozen blueberries in a saucepan.

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note – this is super flexie. here are some ideas to make it more beaYOUtiful.

  • use as much or as little of any ingredient you like. make it your own! have fun with it!
  • you could use canned pumpkin puree if you didn’t want to roast the pumpkin!
  • you’re going to have leftover pumpkin if you choose to roast a whole pumpkin. i recommend baking the leftover in dog biscuits, adding to a salad, or creating a pumpkin risotto! it’s beautiful plain too. and hey… it’s a veggie! yay!

do you take your pumpkin with a side of girl power?

mad love,

j

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