This is my favorite time of year! The leaves are beginning to turn and we there have been a few cool nights lately. My husband and I took our one year old daughter to a local peanut festival last weekend. We took her last year, but she was only a few months old so she didn’t understand or care what was going on! There were several vendors with crafts and delicious food! We stocked up on peanuts and picked out a few pumpkins to carve with our daughter. I have grown my own pumpkins before, but this year I decided to just buy from local farmers. We have three deliciously cute pumpkins lining our walkway and a lot of leftover seeds! So many throw these away, but they are the best part! Try this quick and easy recipe and let me know what you think!
You can make this recipe based on your spice preference. I have made spicy roasted pumpkin seeds and sweet roasted pumpkin seeds. Both are delicious, so try out a few different spices to see what you like!
Roasted Pumpkin Seeds
Preheat oven to 300 degrees.
Clean your seeds. It is okay to leave some strings attached. And if you have more seeds than what this recipe calls for, just double the recipe.
1 1/2 cups of pumpkin seeds
2 teaspoons of melted butter, olive oil, or vegetable oil
Optional spices: salt, garlic salt, seasoning salt, cayenne pepper, cinnamon & sugar
Toss the pumpkin seeds in the oil or melted butter. Add the spice of your choice. You can add however much you like, but remember that salt goes a long way! My personal favorites are cayenne pepper if I am in a spicy mood and cinnamon and sugar for my sweet tooth!
Bake for 45 minutes or until the seeds turn a nice golden brown. Toss the seeds a few times while baking.
Let me know what your favorite seasoning is and if you have any other ideas for leftover pumpkin seeds!