Happy (almost) Halloween! We did not get around to carving our pumpkins this weekend, so our plan is to get it done after school today! I thought it would be fun to share our recipe for roasted pumpkin seeds with you today, in case you’re looking for a simple fall activity…
When you carve your pumpkin do you save the seeds? It can be a little extra work to clean them up but worth the effort. (Or you can purchase raw pumpkin seeds from the bulk section at the grocery! #momhack)
Check out the recipe below! You can also play with different seasonings and spices to customize them to your liking. To make them Whole30 friendly, I used Ghee (instead of butter), and along with s+p, I used couple of my favorite compliant seasonings; Paleo Powder Pink and Morton and Bassett Italian. When Stephanie came over to photograph, she had the idea these would make a good alternative to popcorn, as something to crunch on while movie-watching…spooky movie anyone?!
- 1 cup pumpkin seeds (fresh or raw from bulk section)
- 2 tsp melted ghee
- Salt and Pepper to taste
- Additional seasonings of your choice!
- I used: Paleo Powder Pink (spicy) and Morton and Bassett Italian Seasoning (savory)
- Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. (skip if using bulk)
- Pat seeds dry with paper towels.
- Line a baking sheet with parchment paper
- In a bowl, toss with melted ghee; stir to coat.
- Sprinkle with salt and pepper (or other seasonings to taste)
- Bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once.
- Cool at least 10 minutes or until completely cooled before serving.
- For this post, I kept the selections Whole30 friendly. For more ideas on seasonings see this post: https://www.pillsbury.com/everyday-eats/snacks/how-to-roast-pumpkin-seeds?crlt.pid=camp.wihw1p2nvdjg
Photography: Stephanie Drenka