We finally had a break in our summer temperatures long enough for me to feel a bit of fall inspiration. Last weekend we loaded up the girls and Nana, heading to our local produce stand filled to the brim with pumpkins. We picked out just the perfect ones, a job the girls took quite seriously. Once we came home and started carving silly Jack-O-Lantern faces in the robust pumpkins my eyes gravitated towards the bountiful bowl of seeds. Surely we wouldn't just throw them out.
Although I'd never roasted pumpkin seeds before, I decided to give it a try. Only taking a few minutes, they turned out savory with just the right amount of crunch. Meeting the approval of both our family and weekend company, this healthy little snack has been the perfect treat to munch our way into the new week with. I hope you'll give them a try!
The directions to make these are quite simple. I didn't use a recipe but you don't even need one. I washed the seeds very thoroughly, removing any strings and then let them sit in the colander overnight to dry out. Next I put them in a mixing bowl with some extra-virgin olive oil, kosher salt, cinnamon, and a bit of cayenne pepper. Last, I baked them at 300 degrees, stirring every so often until they turned crispy (but not burned).
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