A Halloween Tradition: Roasted Pumpkin Seeds
The weather finally broke here in the 305. I know it won't last but thankful it coincides with Halloween. I'll be making chili tomorrow to have while the neighborhood kids visit and maybe keep me away from the Kit Kats intended for my tiny costumed guests.
My pumpkin is carved and I continued a Holloween eve tradition started with my Mom back in the Chicago fall, roasting pumpkin seeds. I keep it simple and traditional, just salt, but feel free to use your imagination and make this your own family's tradition.
Roasted Pumpkin Seeds
- Remove pumpkin seeds from pumpkin and place in colander
- Rinse seeds removing pumpkin flesh, don't worry this doesn't have to be perfect, the flesh adds flavor
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with olive oil and good kosher salt. You can get creative, add chili powder, your favorite seasoning salt, whatever you love.
- Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
