One of my favorite things about carving pumpkins out for Halloween is that you get to pick out all the seeds to roast in the oven. And whilst Halloween isn’t celebrated the way it was when I was little, I still enjoying getting a pumpkin each year, solely so I can consume it and it’s entirety!
It’s a tedious task but completely worth it, and if you’ve made the seeds fresh, you know what I mean. As a kid, I loved it when we finished hollowing out a pumpkin, as I knew my mom would be delivering fresh, warm, yummy seeds from the oven.
I usually make them savoury, but this year I’m also going to try to make a sweet version using coconut oil, cinnamon, and nutmeg.
For the savoury ones:
Once I’d taken all the seeds from my pumpkin, I made sure to rinse them really well and then dried them overnight on a sheet pan. When I was ready to toast them, I simply added some olive oil, salt, and pepper, and tossed to coat them. I baked them at 350°C for about 8-10 minutes.
It’s that simple! Not only are pumpkin seeds healthy for you (they’re full of vitamins, minerals, and antioxidants) but they make a tasty snack 🙂
mint peonies 