As a kid the best part about Halloween, other than dressing up, was carving a pumpkin. Nowadays, the best part of Halloween are the pumpkin seeds. So full of flavor and like nothing you can buy in the store. My dad always roasted the seeds and they were a special treat. So don’t toss the guts of your pumpkin, it couldn’t be easier and is a fun tradition that has great health benefits!

How to roast pumpkin seeds:

It’s quick and easy to roast pumpkin seeds. If you’re carving your pumpkin you are already scooping all the pulp and seeds out of it, just toss that into a bowl – then go through and pull out as much of the pulp as you can, leaving just the seeds.

Rinse the seeds then drop into a colander to drain. Spread out a clean dishtowel and cover with some paper towels. Spread the seeds out on the towel/paper towels. Pat dry with more paper towels, they may stick a bit but they come right off (the dried your seeds are the crispier they will be, and you want them to be crispy!)

In another bowl swirl some olive oil then drop in the dried seeds. Spread them on an oiled cookie sheet – sprinkle with sea salt or kosher salt.

Roast at 325℉ for 20-30 minutes or until they look done. ENJOY!

🎃 Until next time!