Pumpkin lattes, bread, cookies, carving and painting are the many ways we celebrate everything pumpkin during fall. Roasting pumpkin seeds brings back memories of childhood, separating the gooey pumpkin from the seeds just before carving our jacko lantern faces. There are hundreds of different ways to roast and season this perfect healthy snack, I’m sharing the most traditional way that results in a wonderful, lightly salted and crispy seed every time. What a beautiful time of year to enjoy the simple things in life. Wishing you a happy Fall, whether you celebrate with pumpkin everything, bonfires, smores, warm soup, squash, apple picking, haunted houses or jumping in leaves.
The perfect holiday tradition to start with your little ones. They will have so much fun getting messy and sticking there hands in the pumpkin guts to find all the seeds!
- Olive oil
- Carving knife
- baking sheet
- Preheat oven to 300F
- Cut out a whole at the top of the pumpkin around the stem
- Scoop out all the pumpkin guts into a large bowl
- Separate the seeds from the pumpkin, placing the seeds into the colander
- Rinse seeds well with cold water
- Use clean dish towel to pat dry
- Place on baking sheet and roast for 30 minutes to dry out
- Remove the seeds from oven and spray lightly with olive oil mister or toss with olive oil lightly coating
- Salt the pumpkin seeds and transfer back to the oven baking for additional 20 minutes until golden brown