Roasted Pumpkin Seeds and Paper Halloween Lanterns

Happy Halloween!

Honestly, this is my least favorite holiday (a feeling passed on to me by my mother). But there are some things about it that get me excited and bring in that warm and cozy feeling; roasted pumpkin seeds and things that light up. I also love watching how much fun everyone else is having! The kids especially.

IMG_6329We were super late this year in getting our pumpkins (we just got them today, Halloween Day!) and I thought we were going to skip the tradition. The kids were heart set on it though, so we bit the bullet and ran out this morning to pick out a few pumpkins to carve for tonight. Because I did not think we were going to have them at all, I thought up a cute little hack that would make our house look festive for the trick-or-treaters. I ran out to the local craft store and grabbed a set of 12 white paper bags, some battery operated tea lights, a roll of yellow cellophane and a rock (to weigh it down so it does not blow away. With a pair of scissors we cut out different shapes and stuffed the bags with a 18 inch wide strip of cellophane a tea light and a few rocks. Voila! An army of flaming soldiers to line the path to our door.

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Now on to the pumpkin seeds… so much love to share here…

IMG_6349Pumpkin seeds are not only great and tasty roasted, but they are so good for your body. They are full of vitamins like magnesium, copper, zinc, manganese. They provide a good source of the amino-acids tryptophan (converts into serotonin, yay for sleep!) and glutamate which is essential part of your brains process of creating anti-stress and anti-anxiety neuro-chemicals. Pumpkin seeds also contain mono-unsaturated “good” fats and are a excellent source of protein. So I guess what I am saying is, go ahead and eat them – your body will thank you;)

IMG_0149For the pumpkin seeds I like to do them very simply with a little EVOO, garlic and salt but you can really go crazy with the different seasonings. Maple cinnamon, cumin and cayenne pepper, Old Bay… whatever suits your tastebuds. Heres the way it all goes down…

Scoop the guts out of your pumpkin.

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Put the guts in a colander and rinse them until all you are left with is the seeds.

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Dump the seeds onto a cookie sheet and get them as dry as you can, the dryer you get them the crispier the seeds will turn out. They will be releasing a liquid starch which will make it difficult to get them completely dry, but do your best.

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Sprinkle an even drizzle of EVOO, seasoned salt, a bit of kosher salt and garlic powder and toss them around until they are coated. Spread them evenly on the baking sheet and roast on 325 for about an hour – low and slow so they have time to dry out and get crispy before they burn.

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Enjoy as a snack or add them to your salad!

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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

  • Fresh pumpkin seeds
  • Olive oil
  • Seasoned salt
  • kosher salt
  • garlic powder

Instructions

  • Preheat the oven to 325 degrees. Scoop out the inside of your pumpkin and separate the seeds from the guts as best you can. Put the seeds into a colander and rinse them off until they are clean and all the little orange bits are gone. Lay the clean seeds onto a cookie sheet and using paper towels or a dish towel dry the seeds as best you can. Sprinkle the seeds with seasoned salt, kosher salt and enough olive oil to evenly coat the seeds. Toss the seeds and spread them out evenly on the cookie sheet. Cook for 45 minutes to one hour until the seeds are brown and crispy. Enjoy!
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