I honestly haven’t had many things pumpkin this year…
But I am debating going out today and buying some pumpkin puree (I don’t feel like tackling the real thing) to make some cookies. Or maybe some pumpkin bars. We’ll see what I feel like!
But I have been munching on pumpkin seeds for a while!
We carved a pumpkin a couple weeks ago. Sadly, the pumpkin has made it’s way to the garbage, since apparently two weeks in the still-summer-not-fall Texas sun doesn’t bode well for those little orange guys. Luckily I got a huge batch of seeds out of it for roasting!
This was always my favorite part of pumpkin carving. It is so easy to do, and such a delicious snack! Of course, my favorite seasoning is garlic, but you can choose whatever seasoning fits your fancypants.
Garlic Roasted Pumpkin Seeds
- Seeds from a large pumpkin turned jack-o-lantern or pie
- 3-4 cups of water
- 1 teaspoon garlic salt
- 1/2 tablespoon extra virgin olive oil (maybe more depending on how many seeds you have)
- garlic powder
- Separate all the seeds from the guts of the pumpkin. Rinse them clean in a strainer.
- Soak the cleaned seeds in a bowl with water and garlic salt for one hour.
- Preheat oven to 425 degrees.
- Drain the seeds, and lightly pat them dry with a paper towel. Add to a bowl, and add EVOO. Stir to lightly coat in oil.
- Lay out on a non-stick sprayed baking pan, and lightly dust with garlic powder.
- Bake for 10 minutes and stir. Roast additional 5-10 minutes until golden or desired crispiness.
Courses Healthy Snacks