When you get to carving pumpkins, don’t just toss out your seeds with the rest of the pumpkin “guts.” Save those seeds to make one of my most loved snacks—roasted pumpkin seeds. It’s super easy and it’s a healthy and satisfying savory snack. Just follow these directions:
- Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
- Mix salt, cayenne pepper, garlic powder and cajun seasoning to taste in a small bowl. Sprinkle over seeds. You can omit the other spices and just do salt for a simpler version too. Lastly, bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.