Harvest Time – Roasted Pumpkin Seeds

Mmm - Farm Fresh!

Mmm – Farm Fresh Pumpkin Seeds!

Fall is absolutely my favorite season – between squash and other root veggies starting to come into season we also get to have the ‘warm’ tastes of pumpkin, cinnamon, baking, pumpkin-spice lattes, etc. It is just a wonderful season food-wise in my opinion! Last night we carved our pumpkins and had our annual homemade roasted pumpkin seeds! As you can see in the picture above our dog learned where the canned pumpkin we put in his food comes from, and boy did he really love pumpkin carving night!  Here is how you can roast your own pumpkin seeds and maybe we can inspire you with some flavors that we have enjoyed in the past.

Ingredients

Pumpkin seeds – fresh from inside the pumpkin!
Sea Salt
** Other Flavors (detailed below)

Directions

Pumpkin Seeds in our colander

As you start carving the pumpkin start preheating your oven to 300 F. To make it easier later on, as you carve your pumpkin and discard your seeds and the pumpkin guts, put your seeds into a colander and the rest of the guts in your garbage pile – easy way to get the seeds rinsed before roasting!

Rinse off your seeds trying to remove as much of the remaining guts as possible, if there is something left it just adds a bit more flavor! Toss your seeds in the salt and flavors you choose.

Roasted and ready to eat pumpkin seeds!

We usually make a few smaller batches of each of the flavors this way we can enjoy them all. Spread the seeds into a roasting pan or baking sheet. We personally use our Pampered Chef rectangle stoneware since it usually roasts the seeds perfectly!

Roast the seeds until they are brown and crunchy, which usually takes about 45 minutes depending on how many you have. You will want to turn the seeds a few times while you are roasting them so that they cook evenly.

Flavor Suggestions

As I mentioned before we have some seasonings we like to vary on our seeds to get a bit of variety. Here is a breakdown of our favorites:

Classic: Seeds & Sea Salt
Italian: Seeds with Garlic powder and a bit of rosemary
Cajun: Seeds with paprika and Cajun seasoning
Spicy: Seeds with cumin and red pepper
Taste of the Bay: Seeds with old bay seasoning
Fall Sweetness: Seeds with cinnamon
If you have any other flavor suggestions I would love to hear them so that I can try them out! Enjoy carving and snacking on your seeds everyone – Happy Halloween!

Salted & Ready to Roast

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One response to this post.

  1. Posted by whit on October 26, 2012 at 1:05 pm

    The classic ones with sea salt are definitely my fav! Good stuff

    Reply

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