After a bit of a hiatus, I’ve got some new recipes to share. This weekend I was craving toasted pumpkin seeds. When carving a pumpkin as a kid, rather than throw away the seeds we would save them and toast them in the oven. It makes for a really yummy snack! If you usually just throw the seeds away, consider saving them this year to try out this really simple recipe.
- Preheat your oven to 325°. Cut open the top of your pumpkin like you would normally do to carve a pumpkin. I used a regular serrated kitchen knife and cut a wide circle around the stem.
- Scoop out the gooey insides of the pumpkin and separate out the seeds. Place the seeds into a colander and rinse away any extra pumpkin goo. Pat the seeds dry.
- Drizzle a little olive oil on a baking sheet and spread the seeds out in an even layer on the pan. Sprinkle salt, pepper, garlic powder, and any other spices you like on the pumpkin seeds. Toss the seeds so they are evenly coated. I decided to keep it simple with the spices I used, but you can get as creative as you like.
- Place the pan in the oven for 10 minutes. After 10 minutes, toss the seeds so they get evenly browned. Toast the seeds for an additional 15 minutes. The seeds are done when they are light golden brown.
- Continue carving your pumpkin!