Fall Recipe: Roasted Pumpkin Seeds

It’s not Halloween until you’ve stuck your hands into a pumpkin to pull out all the guts to carve your jack-o-lantern.  Now you’ve got all those pumpkin seeds sitting there.  Don’t just toss them in the trash!  Roast them for a nice evening treat.

And did you know that pumpkin seeds are incredibly healthy for you? No? Then read this article: Top 11 Health Benefits of Pumpkin and Pumpkin Seeds

Instructions:

Rinse pumpkin seeds under cold water and try to get off all the pulp strings.  Spray a baking sheet with non stick spray, or oil it down with your favorite cooking oil.  Sprinkle with salt to taste, you might find yourself using a little more salt than usual.  Bake at 325 degrees F until toasted for 15 minutes.  STIR and flip.

Bake at 325 degrees F until toasted for another 15 minutes.  Let them cool off completely before eating them.  You don’t want a burnt tongue.  Store in an air tight container or Ziploc bag.

Optional:  If you’d like you can soak your pumpkin seeds overnight in salt water for a more salty flavor and an easier to eat seed.  It doesn’t make a huge difference in the result, but some people prefer doing it that way.