Roasted Pumpkin Seeds

It's pumpkin season!!!  While technically you can make pumpkin dishes anytime of year, the fall is the perfect time for them!  I have a few favorites I'll be sharing with you over the next several weeks leading up to Thanksgiving.  I'd love to hear your favorites too...share with me in the comments!

We went to a pumpkin carving event at a local park yesterday.  They already have the pumpkins cleaned out and ready for you to carve.  The idea is for people to come and carve a pumpkin, leave it there, then come back the next weekend where they set them up in the park and have them lit!  It really is a fun time. 

Well, we had such a good time, we decided to come home and carve our own.  My daughter LOVED cleaning out the pumpkin and gave me the seeds to roast.  

So first fun treat....roasted pumpkin seeds. 

I started by putting the seeds in a colander and thoroughly rinsing them.  Use your hands to separate them while the water is running over them.  This helps loosen up any pumpkin guts still attached.  Then I spread them out on a baking sheet and let them dry out overnight. 

We decided to make ours sweet.  Here is the recipe we used...

1.5 cups fresh pumpkin seeds
2 tbsp olive oil
1 tbsp brown sugar
1/4 tsp cinnamon
sea salt

Preheat oven to 350 degrees F.  Toss seeds in a bowl with olive oil, brown sugar, cinnamon and a pinch or 2 of salt.  Spread out evenly onto a greased baking sheet. 

Bake for 15-20 minutes, stirring seeds halfway. 

Let seeds cool and then store in an airtight container.  Enjoy!

Now you have a cute, carved pumpkin and a yummy treat!