I love the tradition of carving pumpkins in October, and roasting the pumpkin seeds afterwards is just icing on the cake. Crunchy and a great snack with a seasonal beer, using the seeds is a special little take away from the festive and fun activity.
Eat the seeds alone or sprinkle on top of a salad for added texture. You can also toss them into homemade granola, garnish your soup with them or even use them in baking! Check out these 21 Delicious Things to Do with Pumpkin Seeds from BuzzFeed Life. You can also learn what’s new and beneficial about pumpkin seeds by visiting the World’s Healthiest Foods website.
Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!
Roasted Pumpkin Seeds
Pumpkin seeds
2-3 tablespoons of Olive oil
Salt & Pepper
Place pumpkin seeds in a colander and rinse off all pulp. Pat seeds dry with paper towels, then place them on a greased baking sheet. Sprinkle seeds with salt and pepper, then drizzle with olive oil. Use your hands to toss the seeds around until they’re evenly coated. Roast in a pre-heated 350 degree oven for 15-20 minutes until golden brown. Best enjoyed with a festive beer.
Do you have a favorite way to enjoy pumpkin seeds? I’d love to hear about it!
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