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!

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

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

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

Leave a comment 3 Comments

  1. Terry Steinmetz says:

    All 3 of these sound GREAT!!!

  2. melyssa says:

    I adore punkin seeds. I need a 12 step recovery program because I think I have a problem.

  3. Winnie Nielsen says:

    Well, my Florida Seminole Pumpkin just grew into a giant thing trying to take over the yard but produced blooms with no fruit!!! Finally after 3 months, I pulled it all up and resorted to Kale and Savoy cabbage for a winter garden. Booo!!! Sadly, Florida and pumpkins are just not really compatible.

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