Tuesday Tea: Roasting pumpkin seeds

It’s finally starting to feel like fall around here! (Well, at least it was. Apart from today getting up into the 80s again…) I turned off my air conditioning and left my windows open all last weekend. But what really made it feel like fall for me was carving my pumpkin for Halloween. I hadn’t carved one in quite a while, but one thing I really enjoyed doing when I was a kid, just about as much as carving the pumpkin itself, was eating the roasted pumpkin seeds.

15463732298_519c0421fd_oIf you’ve never roasted your seeds before, it’s really easy! The most time consuming part is washing all the pumpkin guts off the seeds. While you’re doing that, you can preheat the oven to 300F. Once they’re clean, spread the seeds out in 1 layer on a greased baking sheet. This time around, I had 2 pumpkins worth of seeds, enough to fill 2 baking sheets. Roast those suckers for 30 minutes to get ’em all good and dried out. Then take them out and toss them in your seasonings. They’ll taste amazing if you just toss them in oil and salt, but feel free to experiment. I tried out something new this year & they turned out pretty great. I tossed my seeds in this mixture before spreading them back out onto the baking sheets:

1/8 tsp each of regular salt and sea salt (for a bit of texture)

1/4 tsp pepper

1/4 tsp garlic powder

1/8 tsp chili powder

2 Tbsp olive oil.

Put the seeds back in the oven to roast a bit more, about 20 minutes or so, or until they look nice and golden brown. Voila, you’ve got a super tasty fall snack! I’m enjoying mine right now with a nice mug of tea 🙂

 

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