Recipe of the Week: Roasted Pumpkin Seeds

October 30, 2008

Well this is so simple that its barely a recipe, but hey, ’tis the season, right? And on that note – here is a photo of the pumpkins my friend Anna and I carved this week:

jackolanterns by anna and danielle

jackolanterns by anna and danielle

And we exercised a classic halloween ritual this year: carving jackolanterns, then watching the Nightmare Before Christmas while eating delicious roasted pumpkin seeds! I love that movie especially because its a Christmas movie AND a Halloween movie – twice the enjoyment! You should watch it. And you should roast some pumpkin seeds!

Roasted Pumpkin Seeds

  • 1 pumpkin worth of seeds
  • Ground pepper
  • Seasoning salt
  • Paprika
  • Garlic Powder
  1. Heat oven to 325 degrees Fahrenheit.
  2. Separate seeds from pulp and rinse in a bowl of water. Drain.
  3. Spread damp seeds out on a baking sheet – if it was a really big pumpkin, you might have to use two.
  4. Sprinkle with pepper, seasoning salt, paprika and garlic powder, then mix. If needed, sprinkle again.
  5. Bake 7-12 minutes. Keep a close eye on them – like all nuts, they go from white to burnt really quickly! Take them out when they start to turn dry and poppy, an dmaybe a little golden.

Enjoy! Also works with squash seeds, if you get a big enough squash. Happy Halloween, Kids!

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