One of my favorite parts about carving pumpkins is collecting all the seeds and roasting them after. When roasted well and with the right seasonings, they are like crack. My husband adapted the recipe below and this batch turned out so good. We’ve been eating them everyday, throughout the day, non-stop….even Eleanor! She can’t get enough, which I don’t mind at all since they are rich in healthy fats and minerals. Such a perfect, seasonal snack!
If you are wondering what to do with all those pumpkin seeds left over from your pumpkin carving festivities I’d highly recommend this recipe…
Roasted Pumpkin Seeds
- Seeds from one large pumpkin rinsed and dried
- 2 tablespoons olive oil
- Salt and pepper*
- Curry powder*
Preheat oven 375 degrees F.
Spread pumpkin seeds onto a sheet pan in a single layer and put them in the oven for 3-4 minutes to let the water evaporate and get them nice and dry. Then drizzle with olive oil. Sprinkle with salt, pepper, curry powder, sugar, and toss to coat evenly. Then place back in the oven and bake for 10 minutes, or more if they aren’t golden or crispy enough.
*a healthy amount of each sprinkled all over the seeds
Hope you enjoy as much as we have been! xx
Recipe adapted from here.