Roasted Pumpkin Seeds

I love Halloween.  I love it all.  The decorations, costumes, colors, trick-or-treating, scary movies.  As an adolescent, I would go overboard.  Decorating the living room window, so all the neighbors could see.  Painting my nails orange and black, alternating colors of course.  Trick-or-treating, later in life than I should have.  Group outings to see Saw 1, 2 and 3.

But since moving out for college, I have yet to decorate, I can’t stand the feeling of nail polish on my fingernails.  I don’t have anyone to go see horror movies with.

But sometimes I do get dressed up for parties.

 

This year I got a little pie pumpkin in my CSA share.  I probably should have figured it was for food and not decoration since it was in my share of food, but honestly had plans to put it in the hall like our neighbor.  But the stem got all dry and shriveled.  So then I realized, I need to use this for food.  Slow motion.

I roasted the flesh and used in a corn spoonbread.  But the best part was having seeds to roast!

 

The joy in roasting pumpkin seeds for me in part deliciousness but part nostalgia.  It is an activity my mom and I would do.  Plus it’s a twofer activity- get a carved pumpkin for decor and seed for snacks.

 

And they are so simple to make.   Scoop, clean, dry, season, roast and eat!

What are you penny thought on pumpkin seeds?

 

Roasted Pumpkin Seeds

Pumpkin seeds

Salt

oil

 

Preheat oven to 375 F.  Clean flesh from seeds.  Pat dry.  Lightly oil and season to taste.  Bake for about 20 minutes until just lightly golden.