Roasted Pumpkin Seeds

Halloween is less than a week away - have you carved your pumpkin yet? If you’re looking for ideas, check out Martha Stewart’s “Pumpkin Personality” quiz!

Boo! Little Scarlet is an “elaborately designed pumpkin”, according to Martha Stewart’s quiz, but this goofy-grinner won LS over!

One of my favorite things about carving pumpkins is roasting the seeds afterward.  Here's a quick, simple recipe you can use to make sure your roasted pumpkin seeds turn out eerily good!

Directions:

1. As you carve the pumpkin, preheat the oven to 350º F.
2. Scoop out the pumpkin seeds into a bowl. Do not wash the pith off of the seeds, but do clear off any major chunks of pumpkin.
3. Toss pumpkin seeds with 1-2 teaspoons of oil (olive oil or canola oil work well here). Spread seeds in a single layer on a tin foil-lined baking sheet.
4. Top with kosher salt or Old Bay seasoning, and bake for about 10 minutes, with a watchful eye to prevent burning.

Let these seeds cool just long enough so that you don’t burn your fingers - these pair perfectly with your favorite scary movie!