Roasted Pumpkin Seeds

While I'm not the Halloween, ghost and goblin type of person, I do love fall/harvest decorations and the taste of fall foods.

Occasionally I get to gut a pumpkin at work so that I can design a floral arrangement inside the pumpkin. When I clean out the pumpkin, I always save the seeds to roast when I get home. I came across the original recipe in a magazine several years ago, although, I seldom follow any of the measurements.

So for all of you who are carving pumpkins this week, DO NOT throw away the seeds, roast them instead for a great snack!

I rinse off the seeds and place in a sauce pan with salted water and boil for about 15 minutes. Drain seeds, blot dry, and toss with a tablespoon of olive oil. On a foil lined baking sheet, spread out seeds and then you can add any seasoning that you please. The original recipe called for 1/4 teaspoon of paprika and 1 teaspoon of salt. Here is where I stray from the recipe and leave the measuring spoon in the cabinet! I generously add the paprika and salt, then break out the chili powder, ground red pepper, or cumin...whatever I am in the mood for. I have a few friends who really like the pumpkin seeds to have a spicy kick. Then I put the seeds in the oven for about 30 minutes at 350 degrees until light golden and crisp.

Its that simple! So next time you clean a pumpkin, save the seeds for a great fall snack!