Fall means pumpkins and pumpkins means roasted pumpkin seeds! This is one of my families favorite things to do and eat. Living in Florida it is a little strange to go to the pumpkin patch in shorts but at least we tried to get the feel of it by going to an actual farm even if the pumpkins weren't grown there. This morning we carved our pumpkins just in time for Halloween. Jason had never saved the seeds before so I showed him how to sort the good seeds from the pumpkin guts and get a little messy. I love how simple this is and makes such a healthy and delicious snack for the week. They are also versatile so you can use whatever combination of seasonings you like, could even make them sweet with cinnamon and sugar. I stuck to traditional salt and also seafood seasoning like old bay...mmm
Roasted Pumpkin Seeds
Preheat oven to 300 degrees
Rinse, lay out and pat the pumpkin seeds dry on a rimmed cookie sheet.
Season with kosher salt or old bay seasoning and shake to coat adding more seasoning if necessary. I did a sheet of each to please everyone!
Place in the oven for 30 minutes then shake to mix up the seeds. Then put back in for another 20 minutes or until dried out and crunchy but not burnt.