I have a special place in my heart for pumpkins. Getting married in October will do that to you. So in part to celebrate our 2 year anniversary this weekend...and let's be real...in part to go play at the pumpkin patch, we stopped by to pick up pumpkins for the house. 

And we carved our gourd-geous gourds (I lie. I gave vague design requests. He carved them with a power drill).

And we couldn't bear to throw out the seeds, so we roasted. Two in one shopping. I like it. 

 

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It almost seems like a crime to de-gut a pumpkin and throw out the seeds. They're packed with great nutrition (especially manganeese) and are a blank flavor slate.  So save your seeds and follow these easy steps. 

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How to Roast Fresh Pumpkin Seeds

Scoop out your pumpkin and pick the seeds from the pumpkin guts. Rinse and drain. Preheat the oven to 375. On a baking sheet toss the seeds with a tiny bit of oil and your seasonings of choice.   Sorry, I didn't measure. I go by sight and smell. Toss to coat and bake for roughly 10 minutes or until the seeds are no longer soft. 

If you want spicy salty, go with: 

  • 2 teaspoons of lime juice
  • salt
  • chipotle seasoning
  • paprika
  • cinnamon

If you want sweet, go with: 

  • brown sugar
  • salt
  • cinnamon
  • freshly grated nutmeg
  • powdered ginger

Do you save your pumpkin seeds? How do you season them?

 

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.