So, it’s almost October and every grocery store in the nation is displaying a mini pumpkin patch in the front aisles for everyone to trip over.
Okay, maybe not everyone. Maybe it’s just me…
If you are planning an autumn affair, you’ll naturally want to decorate with warm colors and seasonal décor and that includes pumpkins! So you know what that means: time to bring out the pumpkin treats!
Pumpkin bread and pumpkin spice lattes are all well and good, but why not expand your pumpkin horizons this year by saving those pumpkin seeds?
Pumpkin seeds aren’t just for scraping out of your pumpkin before you carve it. After carving your Halloween jack o’lantern, don’t toss the seeds, instead roast them to create a crunchy and a nutritious fall snack!
Roasting your own pumpkin seeds is simple, tasty, and perfect for snack time. These seeds have the perfect amount of spice and sweet as well as pack a nutritious kick.
Pumpkin seeds are naturally gluten-free and vegan, so even better!
Seasoned Pumpkin Seeds
Yields: 2 cups of seeds
2 cups raw pumpkin seeds
2 tablespoons brown sugar
1 1/2 teaspoons rosemary, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon olive oil
Preheat oven to 250 ºF. Scoop out seeds onto a clean work surface. Discard stringy fiber from seeds with any seeds that are split or cracked, then transfer to strainer and rinse well. This should yield about 2 cups.
In a medium pot, bring water to boil first, THEN add the seeds, reduce heat and simmer for 10 minutes. Drain well, then transfer to a paper towel-lined sheet tray and pat dry.
Transfer seeds to a medium bowl, toss with oil, sugar, rosemary, salt, and cayenne pepper and spread out in a single layer on a large baking sheet lined with parchment paper.
Roast seeds, stirring every 10 minutes or so, until just crop and golden brown, about 1 hour.
*Note: they will become crispier as they cool.
Set aside to let cool completely and enjoy!