Preparation: 1 hour

Roasting: 30-35 minutes

Total Time: 1 hour 35 minutes

Every year since I was a child, we roasted pumpkin seeds on Halloween when we carved our pumpkins. I know there are 2 teams: those who eat the whole seed and those who shell them first.  I’m Team “eat them whole”! I love them. When I was a kid, we always roasted them with salt, however in the past few years I’ve experimented with other flavors. In the spirit of “Sweets and Savory,” I offer you two versions of Roasted Pumpkin seeds!

Sweet Variety:

• Pumpkin seeds from 1 large pumpkin, rinsed and dried
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin spice or cinnamon.
• 1 teaspoon vanilla extract

Savory Variety:

• Pumpkin seeds from 1 large pumpkin, rinsed and dried
• 2 tablespoons melted butter (or Extra Virgin Olive Oil if you prefer)
• 2 teaspoons salt

Directions:

1. Carve a pumpkin and remove all the flesh and seeds.  
2. Separate the seeds and remove as much of the orange flesh as you can.
3. Rinse the seeds and pat dry.  Leave them to drive for a bit on a dish towel.
4. Melt the butter and toss your seeds in the butter and your chosen seasonings.
5. Place the seeds on a parchment lined cookie sheet in a single layer
6. Place in an oven preheated to 350 degrees.
7. Roast for 30-35 minutes, flipping once halfway through. 
8. I suggest checking your seeds around the 25 minute mark to get to your desired toastiness! Preference may vary. 
9. Keep in a sealed plastic bag or bowl and they will stay fresh for about a week.