With Halloween just around the corner, I know there will be plenty of pumpkins carved between now and then! I’m still brainstorming what my pumpkin will be carved into this year, but I do know what I’ll be doing with what’s inside it! Roasted pumpkin seeds are a must to make after your pumpkin is cut and emptied! When Val and I were talking about roasting pumpkin seeds, she said she never made them before! So, I’m sharing directions on how to roast this delicious fall snack!
After the seeds have soaked, strain the seeds and use your hands to move them around, cleaning off all the pumpkin insides. You may need to rinse one more time after that, then lay out on a paper towel.
I thought it’d be fun to experiment with two different seasonings for the seeds, so after tossing all of the pumpkin seeds with a teaspoon of olive oil, I sprinkled parmesan and basil on half of the seeds and seasoning salt and pepper on the other half! The seasoning salt is Lawry’s Original Seasoned Salt, with a mix of salt, paprika, tumeric and garlic salt. Lay them out on a baking sheet lined with parchment paper.
The seeds with seasoning salt and pepper were my favorite! They were all nice and toasted with the perfect amount of crunch! I would recommend gathering as many seeds as you can because they are so addicting! I couldn’t stop eating them! I hope you like them as well.
Do you have a favorite pumpkin seed seasoning? Tell us in the comments below.
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