Roasted Pumpkin Seeds

I am so absolutely grateful to my parents, especially my mom, for making roasted pumpkin seeds a tradition in our home growing up. I never look forward to anything more in my life than October rolling around so pumpkins are readily available.

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Ingredients:

- Your pumpkin of choice! Usually larger pumpkins will have more good seeds.

- Salt

- Olive oil

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Recipe:

- Carve your pumpkins!!!

- Remove all of the seeds from the pumpkin and wash off all excess pumpkin guts. Some remaining won't hurt.

- Let the seeds air dry or pat dry with paper towels.

- Set seeds on a cookie sheet lined with foil, and preheat oven to 300F - 350F. Oven heat will depend on your oven, but 325F is a safe bet.

- For traditional roasted seeds, sprinkle your the olive oil on the seeds and top with the salt. Mix them around so they all are coated then lay back out.

- Roast in the oven for 10 - 45 minutes, depending on how crunchy you like them.

- Let cool for a few minutes, and you're done!

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Notes and things I learned along the way:

You can also just purchase raw seeds from the market instead of worrying about getting pumpkins and carving them. This also means you can have them all year round!

Here are some of my favorite non-traditional flavors to give roasted pumpkin seeds:

- Pumpkin Pie: cinnamon, nutmeg, and sugar

- Dill Pickle: white vinegar, dill, garlic powder, salt, pepper

- Cinnamon and sugar: cinnamon, sugar, and a pinch of sea salt if you'd like

- Barbeque: salt, brown sugar, garlic powder, cayenne powder, onion powder, a dash of Worcestershire sauce

- Salted caramel: caramel sauce, sea salt, crushed pretzels