(This post originally published in Oct 2008, but we’re making a batch again this morning!)
My favorite fall snack as a child – roasted pumpkin seeds.Â Â Growing up, weÂ only got this once a year, when we carved pumpkins at Halloween.Â Now that I’ve got my own pack of kiddos, I cook pumpkin many many times in the fall and winter and always save the seeds for roasting.Â They make the perfect thrifty, tasty, healthy snack.
Larksong’s Mother’s Roasted Pumpkin Seeds
All the seeds scraped from the inside of a pumpkin, washed, and arranged in one layer on a pie plate or cookie sheet (most any winter squash will work, however, I have found that a few large heirloom varieties have very tough, thick seeds, and are not ideal for cooking)
a little salt, paprika, garlic powder tossed together.Â (If you’re feeling lazy, use any spice blend from Penzeys, but pick one that includes salt – I like Ozark or Old World seasonings.)
Drizzle a little olive oil over the pumpkin seeds, and sprinkle with the spice mixture, tossing to coat.
Bake in a 350F oven for 10-20 minutes (watching closely to prevent overcooking.Â time depends a lot on the variety of pumpkin used and the size of the seeds).Â Some seeds may pop and bounce out of the pan when they’re almost done.
Let cool and enjoy!Â Little Hen thinks they’re “super good” with hot apple cider!