Carving your pumpkins and not sure what to do with all the innards? Well, save those seeds and roast them for a post-carving treat! The girls chose this years flavor versions, cinnamon sugar and salt and pepper. Except I couldn’t leave salt and pepper alone, so it’s pink sea salt with flower pepper.
Eating a lot of these can be overwhelming, but mix them in with some dried fruit and whole grain cereal for a fiber and vitamin rich snack mix.
1 cup pumpkin seeds – rinsed and dried
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turbinado sugar
1/2 teaspoon cinnamon
preheat oven to 275 degrees. rinse and dry seeds, toss with olive oil and spread in a single layer on baking sheet. sprinkle with spices and bake for 15-20 minutes or until lightly golden. allow to cool and add additional seasoning to taste.
*photos of the cinnamon sugar version on the way*