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!


This is super easy and so delicious – the roasting takes the edge off of the garlic so you can still have friends after eating it. And its almost garlic season… get ready!

Roasted Garlic Hummus:
  • 2 cups canned/cooked chickpeas, drained and rinsed
  • 2 tablespoons Tahini
  • 4 tablespoons Olive Oil
  • 1/4 cup warm water
  • 1 large head Garlic
  • 1 Lemon, Juice of.
  • 1/4 teaspoon sea salt
  1. Preheat oven to 375 degrees. Cut top off garlic head, making sure you can see every clove. Drizzle with olive oil, wrap in foil and roast for 1 hour.
  2. Squeeze soft garlic out of cloves into food processor / blender. Add chickpeas and all other ingredients and blend until smooth. Add olive oil if needed.
  3. Garnish with paprika, serve with pita corners, carrot sticks, pretzels or celery sticks.