pumpkin seeds recipeHalloween and the fall in general just wouldn't be the same without certain seasonal food staples. Apple cider, spiced coffees and beers, all different types of squash and sweet potatoes galore. But pumpkin will always hold a special place in all of our hearts, because not only is it perfect as the flavor of your morning latte or after dinner pie, but what's Halloween without a fresh Jack O'Lantern or two?! Of course, carving up a pumpkin makes for a boatload of pumpkin seeds, which you don't want to throw out when they themselves can make for an awesome snack. 

A friend of mine who is an inspired chef -- seriously, nothing she's ever baked up has ever disappointed! -- grew up on a farm in New England, and therefore, knows roasted pumpkin seeds! She came up with her simple, delicious, straightforward recipe, after carving up quite a few pumpkins with her nieces and nephew.

I thought I'd share it, since it's almost precisely, exactly the time of year for these toasted, tasty gems.

Roasted Pumpkin Seeds from White Hot Oven

Ingredients

  • Pumpkin seeds saved from scooping out innards from a pumpkin, pulp removed
  • Olive Oil
  • Sea Salt

Directions

1. Preheat oven to 375˚F. Arrange pumpkin seeds in a single layer on a sheet pan covered with aluminum foil.

2. Bake for approximately 1 hour stirring seeds every 10 minutes making sure they do not burn. Once completely dry and lightly browned, toss with a bit of olive oil and sea salt. Allow to cool and store in an air tight container up to two weeks.

See, that's all there is to it! Nom nom nom! Love how versatile one little pumpkin can be, providing us not only hours of entertainment and spooky delight, but a bevy of delicious bites, to boot! Can't wait to bake these up myself.

Will you roast pumpkin seeds to snack on this year?

 

Image via Claire Schmitt/Flickr