A Fall Favorite Simple Snack

I love everything about fall and that includes pumpkins. Pumpkin pie, pumpkin muffins and my favorite simple snack: pumpkin seeds.

Whether you grow pumpkins to carve jack-lanterns, to decorate with or to cook with, don’t forget about the seeds! Follow these few simple steps to have a delicious and healthy fall-time treat!

1.      Pre-heat your oven to 350° F

2.      Remove the seeds from the pumpkin (I like to use an ice cream scoop)

3.      Wash the pumpkin flesh off the seeds

4.      Dry the seeds in a hand towel (removing the excess moisture can help the seeds crisp-up in the oven)

5.      Toss the seeds in a bowl with olive oil (enough to coat – about 1 tbsp depending upon how many seeds you’re roasting) and mix in your favorite seasoning! I have a bit of a sweet tooth and like to coat mine in cinnamon and brown sugar

6.      Evenly spread out the seasoned seeds on a baking sheet (I recommend laying down parchment paper or greasing the sheet to avoid sticking)

7.      Bake until the seeds are lightly brown and crunchy (about 15 minutes)

a.      Toss the seeds every 5 minutes to help ensure even roasting

8.      Once done, let the seeds cool down and then enjoy!

If you don’t gobble up all your seeds right away, then store them in an air-tight container in your pantry or kitchen cupboard.

Favorite seasoning suggestions (olive oil +):

-Cinnamon & brown sugar

-Salt & pepper

-Garlic powder & paprika

-Onion powder & dill

-Oregano & basil

The seasoning combination options are endless—don’t shy away from trying something new!

While you can eat the seeds from pretty much any pumpkin here are a few of my favorites for future reference:

Beppo: A hulless-seed variety. The seeds are great raw, so imagine how good they are after roasting!

Naked Bear: Another delicious hulless-seed variety.

Small Sugar: A favorite for pies and for seeds!

Mrs. Wrinkles: The perfect pumpkin to scoop out the seeds for snacking and then carve!

Author: Mel R