Autumn is upon us! I’m so excited to carve pumpkins and savor the season’s harvest. One thing that always get’s me in the festive fall spirit is carving my pumpkin for Halloween and roasting the seeds.
As a kid, every October I would look forward to two things- getting dressed up as a princess/ vampire/ super woman/ punk rocker for Halloween- and roasting the seeds from our jack-o-lantern pumpkins. The costumes have changed quite a bit since my childhood, but the carving and roasting tradition has not. It’s one of those treats that I always look forward to snacking on because I only get them once a year. It’s not like they’re hard to make, or inaccessible, but seriously- how many pumpkins to you typically hollow out each year? Exactly. That’s why I only do this once a year, and why I always look forward to the salty snacks.
Roasting pumpkin seeds is very easy to do, and you usually get so many seeds out of each pumpkin why not try a couple of different batches to discover your own favorite flavor combination? Here are a couple of my suggestions to shake things up- starting with my all time favorite- The Classic.
Begin by rinsing your seeds very well and separating all that messy orange goo. Then some people like to soak the seeds in a salt water bath to absorb even more salty flavor. This is a nice step to take if you’re going for a savory blend. Drain them from the salt bath, then dress your seeds with a drizzle of olive oil and toss them in your seasoning blend to coat. Spread evenly on a cookie sheet and bake in the oven at 350 degrees for about 10 minutes, until lightly golden and toasty.
Classic Roasted Pumpkin Seeds
Spicy Chili Seeds
Cayenne Pepper + Salt + Red Pepper flakes + Garlic powder
Spicy Asian Pumpkin Seeds
Soak in soy sauce, instead of salt water. Season with Garlic Powder + Ginger + Pinch more salt + Toasted Sesame Seeds
Garlic Parmesan Pumpkin Seeds
Olive Oil + Garlic Salt + Garlic Powder + Powdered Parmesan Cheese