Roasted Pumpkin Seed Recipe

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As an adult, my FAVORITE part of Halloween is roasted pumpkin seeds–only fresh seeds will do.

My husband and I feel like we’re a pretty good team on Halloween: I don’t much like to carve a pumpkin but I LOVE taking a pumpkin apart, all the goo and stuff. Matt hates gutting a pumpkin, but loves carving it. So we each do our part.

Mine always ends in delicious roasted pumpkin seeds and his ends in a scary jack-o-lantern! It’s a win win!

But there was one problem this year: I had messed the whole evening up.

I’d bought Halloween cupcakes at the store for us, paid for them, and then LEFT them there. And on top of that, I couldn’t find a pumpkin anywhere! Three places told me they had none left. I called my husband and told him the sad news, and he seemed bummed.

There goes Halloween.

I was trying to be cheery even though our plans had fallen through. My doorbell rang, and I thought maybe it was a trick or treater who got lost. But nope! It was Matt, standing with–guess what?!?–a pumpkin. He found one of the last in town. Talk about my hero! He’s always doing that–surprising me and going above and beyond. He also picked up Trader Joe’s pumpkin ice cream, which was like nothing I’ve ever had. Phenomenal. He completely saved the day and we had a great time.

Anyway…

Here’s the recipe for easy roasted pumpkin seeds:

Set oven to 400.

Clean seeds of all pulp.

Melt 1/2 stick of butter and coat seeds.

Spread on a backing sheet and sprinkle with season salt.

Roast for ten minutes, then check every 2 or 3 minutes until brownish.

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If you’ve never made this before, I HIGHLY recommend. So delicious! I only make them once a year since it’s so time consuming. But entirely worth it!

Cheers,

Lisa Van Allen

The Wishing Thread