I have many fond memories of carving pumpkins with my family. First, with my siblings, then with Jack, and now with my own children. Attached to that tradition is saving the seeds and roasting them for a healthy, crunchy snack while they last… which is never long. They’re super easy, and a fun way to enjoy a seasonal treat. This is a small-batch recipe that’s easily multiplied as needed to accommodate the amount of seeds you end up scraping from your pumpkins.

Ingredients

1 cup raw pumpkin seeds
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder

Thoroughly rinse and dry your pumpkin seeds. Turn the oven on to 350F. Lightly oil the baking sheet. Spread seeds evenly on the tray, and spritz with oil. Sprinkle with salt and garlic powder. Roast for ten minutes, stir, and return to the oven for another five to ten minutes. ***If the seeds are still moist, roasting time may be doubled*** Keep an eye on them until the seeds are slightly browned and are crunchy when eaten. Avoid overcooking and scorching the seed inside the shell.

Enjoy!

Thanks to Jessica Gavin for the recipe inspiration!