If there is anything more quintessentially Fall than carving pumpkins into Jack-o-Lanterns, I dare you to find it. Ok, apple picking, dressing up as a “kitten”, and snapping pics of your boots in the leaves are decent contenders. But do any of those activities end with Salt & Pepper Roasted Pumpkin Seeds? I think not.
Had to do it.
I’m a pretty nostalgic person in general, but something about Fall hits me like a ton of bricks every year. The smell of wood burning stoves and fires, trees that could be painted in the scenery, great football, cozy hoodies… I could go on and on. But there’s just nothing like scooping the guts out of a pumpkin and carving a face into it.
Now, just because I love carving pumpkins does NOT mean I’m good at it. I’m terribly inartistic and usually just copy off a picture from a magazine… It’s the thought that counts, right?! Or maybe it’s snacking on the toasted seeds that really counts….
Pumpkin seeds in stores, aka pepitas, have been hulled and look different than the ones you pull straight from the orange stringy mess inside the squash. Not to worry, though, the hull is perfectly edible! Once toasted, it is crisp and crunchy and packed with nutty flavor. Both versions have their merits, but I definitely prefer husk-on for snacking. So crunchy!
Lace up your Bean boots, layer on your puffy vest, and go pick yourself a pumpkin. Just don’t throw out the seeds!
Don't throw out your Jack-o-Lantern's "guts" this year- turn them into a crispy, delicious snack! Salt & Pepper Roasted Pumpkin Seeds are a win!
Ingredients
- 2 cups fresh pumpkin seeds
- 1 Tbs. olive oil
- 2 tsp. sea salt
- 2 tsp. black pepper
Instructions
- To clean the “guts” off the seeds, place them in a colander, run water over them, and rub between your fingers until clean, picking out large pieces. Spread the clean seeds out on a towel and pat dry.
- Preheat oven to 300F and line two baking sheets with foil or parchment paper, grease generously.
- Toss seeds with oil and seasonings until well coated. Spread evenly in one layer on baking sheets and roast for 40 minutes, stirring every 10 minutes. Check frequently after 25 minutes as they can begin to burn quickly. Allow to cool completely and store in an air-tight container. Enjoy!
