My jack-o-lantern for this year, Happy Halloween!
Last year I shared my recipe for pumpkin muffins that use up the cut-out pieces of the jack-o-lantern. I’ve been making them since I was in Kindergarten, the recipe is actually courtesy of my Kindergarten teacher, Mrs. Blach. This year, I’ll share a recipe for toasted pumpkin seeds, another tradition around here. It wouldn’t be Halloween without them!
And in case you didn’t know, pumpkin seeds are really good for you. Don’t believe me? Read all about the 10 benefits of pumpkin seeds. And roasting them only makes them even better; by allowing them to keep the healthy oils that benefit us.
TOASTED PUMPKIN SEEDS
- The seeds of one pumpkin, separated from stringy core and rinsed
- Olive oil
- Preheat oven to 400°F. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
- Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes.
- When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
I hope you all have a safe & fun Halloween, & Dia de los Muertos. See you back here next month!