Napalm Riot

Napalm Punkin Pattern

Napalm Riot Related

Description:

By request, this is the image I used for the pattern for my pumpkin. To carve it, print it out at 100% (it's 8x8 in @ 72 dpi).

To transfer the pattern to your pumpkin, cut it out with a WIDE margin around it. Secure it to the face of your pumpkin with toothpicks.

Use another toothpick to poke holes around the outside of the shapes through the pattern.

Then use a small knife or pumpkin-carving saw to cut it out! To cut out the curves, cut INTO the pieces that you're going to remove, remove them, then trim away the excess.

To make carving easier, use a spoon to scrape away the 'meat' from inside the pumpkin behind where you want to carve until it's about 3/8 of an inch (1 cm) thick.

It's much easier to trace out the whole thing before removing the pattern, then cut out the pieces all at once, rather than trying to re-match the pattern after each piece.

It took me about 30 minutes, all told, to do mine.

Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:

* Pumpkin seeds
* Cooking spray, olive oil, or butter
* Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

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