It’s Autumn and with it comes oh-halloween!!! There is something so special about Autumn. I wouldn’t say I love it more than summer, who loves anything more than summer, but it’s such a great time of the year to celebrate. The scarves come out, the winter boots get dusted off, and the oven is baking away through the holidays.
Check out more of my easy pumpkin recipes to see what else you can make
October also brings us carving pumpkins for the much celebrated Halloween! While I love Halloween it’s self, trick or treating, dressing the kids up and handing out candy, I also love carving pumpkins. We tend to carve quite a few pumpkins each year and with that comes a plethora of seeds to dispose of but wait don’t throw them in the trash. That’s just wasteful. Why not try my simple roasted pumpkin seeds recipe below. They are crunchy, they are salty, and very delicious!
Roasted Pumpkin Seeds
- One medium/large pumpkin
- Extra Virgin Olive Oil
Clean out your pumpkin into a bowl and separate the seeds from the pumpkin
Wash your seeds off
Using a measuring cup, measure your seeds and place in saucepan
For every 1/2 cup of seeds use 2 cups of water & 1 Tbsp of salt
Bring salt and seeds to a boil, simmer for ten minutes
Drain and pat dry on a towel
Coat a cookie sheet with extra virgin olive oil (about 1 to 1 1/2 tsp)
Lay the seeds on top of the oil and use a brush to coat the top of them
Sprinkle a little extra salt on top if you like them salty
Bake in the oven on 400 degrees F for 10-15 minutes or until golden brown
I like my seeds salty and crunchy so I cook them a little longer and add the salt on top. Up to you!
Storing Roasted Pumpkin Seeds
I like to keep mine in a tightly sealed jar so they last. You can leave them in an air tight container on the counter for around a month. If you don’t think you’ll eat them within that time then they will last up to 3 months in the fridge. Then when you have guests over you can make a great tray of nibbles with them like I did below. If you like sunflower seeds you will love these.
Benefits Of Roasting Pumpkin Seeds
Reducing Waste – There is nothing worse than food waste, an pumpkin season should be no exception. I hate seeing perfectly good food being thrown away, so while you have the oven on to roast your pumpkin flesh you might as well prep the seeds for roasting too.
Easy – It is so easy to make roasted pumpkin seeds, and once you’ve done it once you’ll wonder whey you never did it before. It’s a simple way to make a tasty snack.
Great Source Of Fibre – While I love all the tasty sugary snacks that we often have in the fall, sometimes you’ve got to think of your health. Pumpkin seeds are great source of fibre and unsaturated fats, helping to keep you fuller for longer.
So Many Options – While I have given you one option for flavouring your roasted pumpkin seeds above, with just plain sea salt, there are loads of varieties you can try. If you like a little spice then try adding chilli or a touch of cumin, or if you like some sweetness then honey roasted is always a firm favourite. You don’t have to be restricted, try whatever flavours you like.
So while you are scraping out those pumpkins to carve, set aside those seeds and insides and make use of them later. The kids will love washing them and helping you bake them for a yummy treat after you are done carving. Or bag them up with some ribbon and give as gifts to friends and family and spread the holiday cheer!