This year, while the world stays home, each tradition we keep has multiplied in importance. While so many people are working and learning (and eating and entertaining) from home, it’s difficult to make those special times of the year stand out. As we prepare to celebrate Halloween a little differently, roasting pumpkin seeds is one tradition that we can hold on to.
It’s the simplest thing, but carving out pumpkins is just not the same if we can’t look forward to snacking on their hard-earned seeds afterward. The beauty of this is that pumpkin seeds are a blank slate. You can use them as a base for any flavor you’re craving- sweet, savory, spicy? All you need for your foundation is a fresh batch of clean, goo-less seeds and an oil of your choice. The avocado oil we used below has a subtle sweetness to it, so flavoring it with simple coarse sea salt was perfect. If you’re looking for the sweet route, try using butter and salt as your roasting base, then tossing in cinnamon and sugar after they’ve come out of the oven. Looking for some heat? Roast in olive oil and salt, then toss in chili powder and lime juice. The list is as long as your imagination allows it to be. Garlic parmesan, ginger-wasabi, barbeque-ranch? Keep the creativity going!
What do you add to your pumpkin seeds? We’d love to hear about your creations in our Safe at Home Facebook Group.
Roasted Pumpkin Seed Recipe
Ingredients
- Fresh pumpkin seeds
- 2 tbsp avocado oil
- 1 tbsp coarse sea salt
- Spices of your choice
Instructions
- Wash your pumpkin seeds in a colander to remove any remaining pumpkin goo
- Let dry on a large surface lined with paper towels, 15- 30 minutes
- Collect the seeds in a large bowl and coat with avocado oil, spread onto cookie sheet in a thin layer
- Sprinkle salt evenly over seeds
- Bake at 300 for 45 minutes, until golden brown.
- (Optional) Toss in your own spices!
