As Fall and Halloween approaches we begin to see Pumpkins everywhere. Orange ones, Yellow ones even green ones. One of our family traditions is to carve a pumpkin a week or so before Halloween. Many people that live in the deep south like we do, opt to decorate their pumpkins by painting them or decorating them as you would Mr. Potato Head instead of carving them. This is because even in the fall our weather tends to be Humid and a carved pumpkin wilts faster than it would it most places. The problem with this for my family is without cutting open the pumpkin, you won't have access to the pumpkin seeds. Roasted Pumpkin seeds are a great healthy snack and are loved by all three of us . Not only are they flavorful but they are loaded with vitamins and minerals including zinc, iron, magnesium copper and potassium. There are various herbs and spices you can roast pumpkin seeds with. You can make them sweet or salty. The recipe I am going to share with you is our favorite. Its easy too!
For this Roasted Pumpkin Seed recipe you will need:
- Pumpkin Seeds
- Olive Oil
- Garlic Powder
- Cajun Seasoning
The first thing you want to do is obviously remove the seeds from the Pumpkin.
It helps when you have a really cute kid who doesn't mind their hands getting yucky.......
Next you want to separate the seeds from the pumpkin pulp. Once you get the majority of the pulp removed you can wash the seeds and wash off any remaining pulp. Some small pieces of pulp can sometimes be stubborn..its okay..you can leave it.
After washing the seeds you want to lay them out to dry overnight.
The next day you toss the seeds in Olive Oil. Just enough to where they are coated and look shiny, don't soak them. You then Sprinkle Garlic Powder and Cajun Seasonings. I use Tony Chacheres. I don't have measurements, you do this to your taste.
Spread them out on a baking sheet and bake them at about 300 degrees for 35 minutes or so turning them occasionally. They should become a golden brown.
Finished product!
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