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!
Bon appétit
Seasoned Pumpkin Seeds
Yields: 2 cups of seeds
Ingredients
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
Directions
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!
Edible Ventures 
Have to try that one, great to take to the bar and share around.
AV
Love this! Your photos look amazing as well 🙂 I’m pinning it for sure 🙂 If you are on pinterest I would love to follow you 🙂
http://www.pinterest.com/thelovelyphotog
Oh Yes, I have a Pinterest. it’s pinterest.com/jolayaw I’m currently in the process of connecting it to my website, just trying to figure it out lol. 🙂
Wonderful recipe.l do the same with Premium unsalted crackers .My regards.Jalal
I’ve roasted spaghetti squash seeds too. I’ll use a cajun spice 🙂
I have a spagetti squash in my kitchen right now and was wondering what I should do with the seeds. Good thinking!
Yuuuuuum! I actually preffer spaghetti squash, but it is in the same family and I’m guessing that would work. (Especially after just glancing up and noticing a previous commenter) [:
Yum – brown sugar and cayenne?! That sounds like a delicious combo 🙂 I’ll have to try that this fall! Thanks for the recipe 🙂
it’s delicious! but if you don’t like the idea of cayenne you can always just add pumpkin spice or all spice. Then it will feel like a true “fall snack” 🙂
We look forward to pumpkin seeds every year! Thanks for stopping by my blog.
I make these every year! My mom always did when I was little and it’s tradition now. We have mixed it up with lots of different seasonings. Great post!
Never heard of that one, Julie… but my wife will love it, she experiments with everything! Can’t imagine we always threw them out!
Those look great, and I bet my 4 year old will like them. I’ll have to give them a try!
My mother always roasted pumpkin seeds when we were kids, always brings back fond memories. Thanks.
First, thanks for stopping by and leaving a mark.
Second, I never knew what to do with the seeds. Now I do.
Third, your blog is amazing. I could read through it all day, but now I am hungry. 🙂
Hi, I read your blogs like every week. Your story-telling
style is witty, keep doing what you’re doing!
Yum 🙂
this looks really good and i have been looking for a way to eat more seeds while making them delicious. thank you!