Even after my failed attempt to visit the pumpkin patch a few weeks ago, J & I still ran out and grabbed some pumpkins to carve. I came home with a slightly defective and very dirty one, but none-the-less I deemed it suitable… Check these bad boys out…
J’s pumpkin had seriously the most pumpkin seeds in it! I swear, 3/4 of this pumpkins weight was seeds! So naturally I decided to make Roasted Pumpkin Seeds…
Roasted Pumpkin Seeds
Pumpkin seeds – fresh from the pumpkin!
Seasonings of your choice
1. Preheat oven to 375
2. Clear as much pumpkin gunk from the seeds as possible. Wash them in a colander if needed.
3. Line a cookie sheet with parchment paper, and sprinkles seeds in a single layer across sheet. (You may need to do 2 batches if you have a monster pumpkin like we did!)
4. Sprinkle liberally with any kind of seasoning your heart desires. I used plain salt on the first batch, and a homemade seasoning salt blend on the second. (I ended up liking the second batch better!)
5. Roast in the oven until seeds are dried. Anywhere from 30-45 minutes.
Pumpkin Talk: Do you carve pumpkins for Halloween, or do you decorate them?