Fiery Roasted Pumpkin Seeds
One of the extra benefits of embracing fall and celebrating Halloween is enjoying all things pumpkin. And a bonus of carving jack-o-lanterns for the big night is enjoying roasted pumpkin seeds (along with the mounds of candy, of course!). While nothing beats the classic salted variety, for the grownups under your roof, we like to add a savoury hit of flavour with this fiery roasted pumpkin seeds recipe.
You can certainly make them hotter by using chili powder or even a few splashes of Tabasco, however this level of seasoning is not that fiery, so the budding taste buds of your little trick or treaters may develop a liking for things a little on the spicy side. And if you decide not to carve all of your pumpkins (we’re not judging, it takes a long time!) don’t waste those delightful orange orbs or let the squirrels attack them. You can’t beat a homemade pumpkin spice latte, these amazing pumpkin chocolate chip cookies, these pumpkin quinoa muffins, or this pumpkin granola. YUM.
So when it comes time to prep the pumpkins for Halloween night, assign someone to be the seed sorter or put all the guts in a plastic bag and in the fridge to go through when “inspecting” the kids’ candy once they’ve gone to bed.
Fiery Roasted Pumpkin Seeds Recipe:
You’ll Need
- 2 cups pumpkin seeds (from 1 large pumpkin)
- 1 tbsp extra-virgin olive oil
- 1 tsp flaked sea salt
- 1 tsp smoked paprika
Prep and Cook
- Preheat oven to 325 F degrees
Rinse and pat dry the pumpkin seeds, removing all excess moisture - In a large bowl, combine pumpkin seeds with olive oil, sea salt, and smoked paprika
Spread mixture in a single layer on a parchment paper-lined baking sheet
Bake, stirring often, until seeds are golden and crispy, about 50 to 60 minutes - Remove from oven and let cool for 10 minutes on a wire rack
Store in an airtight container for up to 1 week
