It’s pumpkin season, and I’m craving roasted pumpkin seeds.
Growing up, the tried-and-true, salted-and-roasted seeds were a staple in my family’s house around this time of year. My siblings and I helped scoop out the seeds, Dad took care of the carving, and Mom roasted the seeds while we watched our pumpkin creations take shape. When the oven timer sounded, and Mom lifted the tray from the oven and set it on the counter, we’d swarm around her, picking at the too-hot seeds. They were gone before we knew it.
I’ve kept the pumpkin seed tradition going in my own kitchen, as I’m sure many of you do. Last year, I added garlic salt and pepper, and this year I plan to experiment with new flavors. Maybe cayenne and lime? Molasses and cinnamon?
How do you season your roasted pumpkin seeds? Can you share any carving or roasting tips?
Here’s my recipe for the garlic-pepper seeds:
Garlic-pepper roasted pumpkin seeds
Makes 3 cups
3 cups seeds (from 2 large carving pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 teaspoons garlic salt
1 teaspoon pepper
Preheat the oven to 300 degrees.
Place the pumpkin seeds in a medium bowl, and pour the butter over, using a spatula to toss the seeds. Sprinkle the garlic salt and pepper over, and toss seeds again.
On two rimmed baking sheets, spread out the seeds in a single layer.
Bake 35-45 minutes, or until the seeds turn golden brown.