Halloween is coming soon and that reminds me of… a fresh carved jack-o-lantern in the window… pumpkin pulp stuck all over my son’s shirt… orange fingernails… pumpkin Seeds. We all love to eat the pumpkin seeds!
Roasted Butternut Squash Seeds
Ingredients: fresh pumpkin seeds, olive oil, sea salt, cayenne pepper, brown sugar, nutmeg, rosemary, etc…
Directions: Rinse the pumpkin seeds in cool water and remove any pulp. Pat seeds dry with towel and arrange seeds on an oiled baking tray. Season to your liking and bake at 325°F for 25 minutes. Stir half way through cooking time and re-season if necessary.
* My son likes a bit of freshly ground sea salt. Hubster likes a bit of cayenne pepper and sea salt sprinkled on top. I sometimes like a bit of brown sugar and nutmeg sprinkled on top. Sometimes I even like rosemary tossed with them. The more pumpkins you carve, the more seeds you have, the more flavor combinations you get to try.