Posted by Tim Vidra / November 3, 2011
How To: Roasted Pumpkin Seeds Recipe
This week we've been enjoying snacking on freshly roasted pumpkin seeds we made ourselves with the leftovers from the drilled Halloween pumpkins we completed a little over a week ago. They are such a savory seasonal snack we look forward to making every year after lighting up our jack-o-lanterns.
Honestly the recipe we use for these couldn't be simpler and if you happen to have any seeds leftover from your own carving endeavors, we hope you'll give it a try. Simply adjust ingredients based on your own pumpkin seed quantities.
- 1 1/2 dried pumpkin seeds — we let ours sit out on a parchment paper lined baking sheet after scooping and separating from pumpkin innards until they were dry to the touch, about 2 days.
- 2 tablespoons melted butter
- Sea salt to taste
It's that simple. Use as a healthy fall snack or to top salads and soups. You could really incorporate any of your favorite spices into the base ingredients to give them a different taste or kick them up a notch. You could also try using any kind of fall squash seeds if it's past pumpkin season in your home!
Mary found this recipe on Cooking With my Kid for caramelized versions of the seeds we just might try next year. Or maybe we'll do half and half since she's the one with the sweet tooth.
P.S. Thanks for all your anniversary well wishes!