I swear that Justin’s favorite holiday is Halloween. Not for the costumes, eerie decorations or candy, nope none of those things. It’s the food. These seeds ultimately. Like a kid in a candy store. “When are we gonna get our pumpkins this year?” and then I get a random text messages that says “Pumpkin Seeds!!!”
Needless to say it’s become a ritual and it seems each year the pumpkin gets a little bit bigger. We have a blast carving them and instead of munching on candy the whole time, we can pop some of these healthy treats into our mouth.
So Last night we carved our pumpkins and this morning my house smells absolutely friggen amazing. In my oven, two kinds of freshly seasoned pumpkin seeds are roasting themselves to perfection. Candle this smell up please. This recipe is super easy, healthy and delicious!!
1. Simply rinse your seeds, and boil them for 10 minutes in a cup of water and a teaspoon salt per cup of seeds.
2. Mix your seasonings. In the white dish I have mixed a teaspoon of each garlic powder, onion powder, and parmesan cheese. In the black dish I have mixed smoked chili powder, lemon pepper, salt, and cumin.
3. Once your seeds are done boiling for 10 minutes, drain them and toss with 2 tablespoons olive oil and then lay them out flat on a cookie sheet.
4. Roast your seeds at 400 degrees until they begin to turn a golden brown about 30 minutes. Boom! You’ve just made your own pumpkin seeds. These last for weeks and go great on salads, in handfuls as snacks, or on top of soups.