Happy Halloween, everyone! I hope your week has been filled with tons of sugary goodness, scary movies, and fun costumes! And if you haven’t really celebrated just yet, I hope you take a moment to do something today :)
For the past few years, I haven’t really been doing much to celebrate Halloween, so I did a lot this year just to celebrate fall in general and to really get into the Halloween spirit.
One of those things I did was pumpkin carving. After using a knife to chisel out two triangle eyes and a toothy smile on a pumpkin, I was left with a cute little jack-o-lantern! And a bunch of pumpkin seeds.
So, I wanted to share a quick recipe for Roasted Pumpkin Seeds with you all. They’re really simple to make and they’re healthy for you, too. Enjoy!
- Pumpkin Seeds
- 1-2 tbsp olive oil
- 1 tsp salt
- Preheat oven to 300 degrees F.
- Put the seeds into a colander and run the seeds under water to get all the pumpkin off the seeds. You'll see that the pumpkin separates easily from the seeds.
- Let the seeds dry (or pat them dry with a paper towel).
- In a mixing bowl, add the pumpkin seeds, olive oil, and salt. Mix together until the pumpkin seeds are coated. The amount of olive oil and salt you use really depends on how many pumpkin seeds you have and what taste you're going for. Use the amounts listed in the ingredients as a guideline.
- On a baking sheet, spread out the pumpkin seeds in an even layer. Add a little more salt if you'd like.
- Bake for 15-20 minutes. The seeds should be lightly browned.
- You don't have to use a mixing bowl––you can add all the ingredients directly to the baking sheet. I prefer using a mixing bowl to make sure everything is evenly coated.
- Feel free to try other flavor combinations! Add some cinnamon sugar, pumpkin pie spice, or even salt and vinegar to make a more flavorful snack.
- Eat the seeds by the handful, or throw into salads!
- For crispy seeds, boil the seeds in salt water for 10 minutes before baking.