For as long as I can remember, my local church has hosted pumpkin sales to raise funds for the parish community. The pumpkins sold were always decorated with bold eyes, red mouths and wide smiles. Though I always encouraged my mom to buy at least one of the happy pumpkins, I also asked that she purchase a larger, undecorated pumpkin that could be carved up for display.

Despite the fact that I never actually did any of the carving as a child, pumpkin carving has always been one of my favorite fall pastimes. Because I was not old enough to use a knife to carve out triangles for the pumpkin’s eyes and teeth, my job in the process was to get my hands dirty. After one of my parents cut out a lid from the gourd’s top, it was my responsibility to remove all the pulp and seeds inside. Ignoring my mother’s urges to use a spoon, I preferred to pull up my sleeves and stain my arms orange. The process always ended with a stained shirt and a smile as large as the ones painted on the parish pumpkins.

After my successful pumpkin cleaning, two things typically followed: The pumpkin went on display on the front steps, and my harvested pumpkin seeds found their way into the oven for roasting. Maybe I thought they were like watermelon seeds and eating them would result in something growing in my stomach, but I refused the roasted seeds my parents pushed me to try. When I finally did cave in and sampled the seeds, I regretted all the years in which I threw them on my newspaper-lined carving table.

While the pulp of the pumpkins usually gets all the hype this time of year, the seeds of the gourd are equally versatile and enjoyable in seasonal recipes. Roasting the seeds and eating them by the handful is perhaps the most popular way to enjoy them, but they can also be added to quick bread batters, granola mixes and salads. With so much potential, one might think twice about throwing them away with the carving leftovers.

Ingredients:

From SeriousEats.com

Makes four servings

½ cup pumpkin seeds, patted dry

2 teaspoons vanilla extract

2 teaspoons instant espresso powder

4 teaspoons brown sugar

1 egg

Directions:

1. Preheat oven to 250 degrees F.

2. Mix together 2 teaspoons pure vanilla extract, 2 teaspoons instant espresso powder and 4 teaspoons brown sugar in a bowl to form a paste. Set aside.

3. Crack the whites of one egg into a small bowl and quickly whip just until small bubbles form. Pour a little over the seeds to coat lightly, then let excess egg whites drip off through your fingertips or a colander.

4. Add the seeds into the espresso mixture and rub together to coat. Pour the seeds onto a baking sheet and roast until lightly browned and crispy, about 20 to 25 minutes

Bethany Imondi is a junior in the College. She can be reached at [email protected]. Market to Table appears every other Friday in the guide.