Trick or treat: Pumpkin seeds

I love Halloween – with the free Tootsie rolls, toddlers dressed as wild beasts and 1970s fright movies.  I appreciate the effort some people put into it, so I feel it’s only fitting to have a hand-carved pumpkin greeting the little trick-or-treaters when they come to my door. And, of course, I get all those pumpkin seeds to roast.

Roasting or toasting the seeds is very easy. First, get a pumpkin from your local market. When you’re ready to carve, cover your work area with newspaper because this is going to get messy. Now follow these steps:

  1. Set oven to 375°
  2. Cut off the top of the pumpkin
  3. Scoop out the seeds and pulp, dump them on a tray
  4. Separate the seeds from the pulp
  5. Rinse off seeds, pat dry with towel, place in bowl
  6. Add olive oil (about 1 tbsp)
  7. Add kosher salt and black pepper (to taste)
  8. Spread coated seeds on cookie sheet
  9. Roast until golden brown (about 20 minutes), mixing often so they don’t stick

Want a little kick? Add some cayenne. I love these pumpkin seeds warm out of the oven. But they’re also a great snack the next day at work.

Happy Halloween.

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