With the craving of our pumpkin this year, I decided to roast the seeds for a yummy snack. This is something I used to do all the time as a kid, but hadn't done for my family yet. And because I live with a bunch of picky eaters, I thought it might be fun to try some different flavors on our pumpkin seeds, in hopes they might try them.
The recipe itself is super easy. Separate the seeds from the membrane. The website I was following suggested soaking the inside of your pumpkin in cold water to help the seeds free themselves from the goop. Well, they didn't just unattach themselves magically, but it was pretty easy to separate the seeds once they had soaked. I placed my seeds on a paper towel and let them dry overnight. Now for the roasting part...preheat the oven to 350. Once the dried, toss the seeds in 1-2 tablespoons of olive oil. Lay the seeds in a single layer on a sheet pan. Here is where you get to have fun. The three flavors I chose were cinnamon sugar, traditional salt and a caramel crunch mix from Pampered Chef. You could really do anything sweet or savory. Place in oven for 15 minutes and then you are done.
I think my favorite are the caramel crunch, although I have to say all are really tasty. Hope everyone has a Happy Halloween!