Today’s Recipe: Roasted Pumpkin Seeds

Happy Halloween! Have you harvested and carved your pumpkins yet? Hope so. And I hope you’ve saved the seeds. Pumpkin seeds are very good for you and a much tastier snack than all of the candy your kids will bring home tonight. Get ’em hooked on this snack and fill their tummies with good nutrition before they go trick-or-treating tonight. You can also make the pumpkin centerpieces shown below by folding leaves lengthwise and rolling them around one another. We gave instructions on how to do this with my glamping fabric here.

First, carve your pumpkins. Then, separate the seeds from the pulp. Once washed, you can either leave the seeds out to dry overnight or roast them right away. If you leave them to dry, spread them evenly on a cookie sheet. When you’re ready to roast, preheat your oven to 400°F. Mix ingredients from any of the three flavor combinations listed below with the seeds, and spread over a cookie sheet in a single layer. Roast for 8-10 minutes, checking and stirring every 3 minutes. Yum!

BLACK SALT AND CAYENNE
1 T olive oil
¼ t black lava salt, ground
1/8 t cayenne powder
¼ t garlic powder

COCONUT & SUGAR
1 cup pumpkin seeds, cleaned
1 T coconut oil, melted
1 T finely shredded coconut
1 T sugar
¼ t cinnamon
1/8 t salt

GINGER & TOASTED SESAME
1 cup pumpkin seeds, cleaned
1 t coconut oil, melted
1 t toasted sesame oil
¼ t salt
½ t sesame seeds
1/8 t ground ginger