Roasted Pumpkin Seeds

I don't mean to brag, but we had a pretty good pumpkin year. I don't know if it was the seeds (from Meadowlark Seeds, a Casselton, ND High School DECA group), the rain, the compost, or the fact that I was actually home to do a little weeding earlier in the summer, but we grew lots of pumpkins. Big pumpkins. The vines were crawling into the bushes; in fact, one pumpkin grew right in the midst of the bushes, hanging suspended in air, never touching the ground. Pretty cool.


As far as pumpkin pie goes, I've learned from experience that trying to make homemade pumpkin puree isn't worth the effort; it's one ingredient that I will happily purchase from the grocery store. We still grow pumpkins, though, if only for some good old-fashioned pumpkin carving.


Well, I guess not quite "old-fashioned" pumpkin carving.

Kent loves carving pumpkins. One of our first years together, he bought one of those pumpkin carving sets with the patterns and little saws - and a tradition was born. Every year he does up one of these jack-o-laterns, and every year the kids comment on how cool it is. Hey, a thumbs up from a 10-year old is still a thumbs up.


So while he carves, I sort through the pumpkin pulp and pick out the seeds. How I adore roasted pumpkin seeds, hot out of the oven, crispy and salty. I think I'm at the age now where I will pick hot pumpkin seeds over candy* as my favorite Halloween treat. I know, I'm showing my age when I pick seeds over sugar.

*Obviously, this does not include peanut butter cups - I will always partake in peanut butter cups.

Roasted Pumpkin Seeds

Pick out pumpkin seeds from pumpkin pulp. Place seeds in big bowl of water and swish around to clean and remove remaining pulp. Drain and pat dry. Place seeds on rimmed baking sheet, drizzle with olive oil and sea salt; toss to coat. Roast in 325 degree oven for 30-40 minutes or until toasted brown, stirring a couple times while roasting. Enjoy! Also great sprinkled on salads or squash soup.