October is in full swing. Local pumpkin patches are open, the coffee chains are selling pumpkin lattes, and jack-o-lantern enthusiasts are sharpening their knives. If you're planning to pick up a pumpkin and do some carving this year, don't forget about the "bonus" snack that's built into every pumpkin: fresh roasted pumpkin seeds! The favorite fall snack is delicious with a little salt, cinnamon-sugar, and a hint of nutmeg.
- 1 1/2 cups pumpkin seeds
- 2 tablespoons melted butter (or olive oil)
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Preheat oven to 350°F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.