roasted pumpkin seeds

I am of the opinion that half the fun of carving pumpkins is roasting and eating the seeds.  Who’s with me?  I winged it this time around, making up my own seasoning concoction for the seeds, which actually came out kinda tasty!  Here’s what I did.

-Rinse pumpkin seeds and dry excess water with a paper towel, while oven preheats to 300.
-In a bowl or plastic baggie, toss seeds, 2 tbsp. olive oil, a sprinkle of garlic powder, and a sprinkle of curry powder.
-Spread seeds evenly on a baking sheet.  Sprinkle with either sea salt or kosher salt.
-Bake for approx. 40 minutes, until seeds are golden-brown.  Stir and flip seeds intermittently.
-Enjoy the deliciousness.  xoxo

4 thoughts on “roasted pumpkin seeds”

  1. Yummie! We did some plain ones Sunday
    after the munchkins finished their “Pumpkin art”.
    Crunch! Munch! Yum!

  2. Yummie! We did some plain ones Sunday
    after the munchkins finished their “Pumpkin art”.
    Crunch! Munch! Yum!

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