With Halloween this week, it’s prime time for carving pumpkins. I did mine last weekend, and as I was scooping out the insides, TJ asked me to keep the seeds so we could roast them. I’ve never eaten pumpkin seeds before, but thought it’d be fun to try, so I threw a bunch of spices on them and went to town.
They turned out good, but they are definitely really spicy! If you don’t like a lot of heat, you can cut back on the amount of crushed red pepper, or leave it out completely and have garlic pumpkin seeds instead. Next time, I think I want to try a sweet version – maybe cinnamon sugar or something?
Makes a ton
1 1/3 cups pumpkin seeds
1 tbsp olive oil
2 tsp garlic powder
1 tsp salt
1 tsp crushed red pepper
1/2 tsp pepper
Rinse the pumpkin seeds to get all the pumpkin goop off them. Lay them in a flat layer on a baking sheet and let them dry overnight. The next morning, roast the seeds at 300 for about 10 minutes.
Adapted from Food Network
Have you ever roasted pumpkin seeds? Do you usually carve pumpkins free hand or do you use a pattern? (I’m clearly a pattern fan)