recipes that are simple and delicious.
It’s Halloween time, and I can’t say that my kids are overly excited about trick or treating this year. A sign they are getting older, sure, but other than that, not sure what is going on. It’s candy for crying out loud! But there is one thing that my kids were excited about and that was getting pumpkins to carve, and not only that, but having me roast them some seeds. It’s funny watching the kids grow, and reflecting back on last year, they were all pretty grossed out when they had to stick their hands in the pumpkins to remove the pulp and seeds. They actually could not go through with it and had my wife and I had to finish that task for them. But this year was different, well, kind of. As the two youngest dove right in and removed the seeds, it was my oldest who still could not go through with it!
So there I was with the seeds from three pumpkins. I will admit, I was thrilled. It was my job now to remove the attached pulp from any of the seeds and prepare them for roasting. I made two batches. Our favorite, roasted pumpkin seeds with salt and butter, and these pumpkin seeds roasted with cinnamon and sugar.
Let’s get started.
Preheat your oven to 350 degrees.
Add the cinnamon, sugar, and salt to your pumpkin seeds. Pour the melted butter over the seeds and give them a good mix.
Line a baking sheet onto a roasting pan. Pour the seeds on top and spread them evenly onto the pan.
Place these in a preheated oven for about 25 minutes, or until fully roasted.
You get a couple of things with these pumpkin seeds. First your house will just smell amazing. It was hard for my kids not to resist to open the oven and pull those seeds out ahead of time, but they were patient enough for me to pull them out and plate them up. Second, you get a pretty darn delicious and sweet snack.
If you are looking for something new to do with your pumpkin seeds, give these a shot.