Are you ready to carve your pumpkin this year? Well, don’t waste the pumpkin seeds and make yummy roasted pumpkin seeds! It’s so easy.
Roasted Pumpkin Seeds Recipe
But first, can we talk? Those pumpkin carving tool? Why are they so uncomfortable!?
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Next year, I’m making sure to buy a pumpkin carving kit with larger handles, like this one:
Landon and I carved “his” pumpkin he picked out at Harvest Moon Farm on Monday.
He couldn’t wait and had asked to carve it over and over again since we got the pumpkin.
I have to admit, I was dragging my feet on this one.
It’s always a big mess, and those tools! Who designs those?
I have tiny hands, but they are not that tiny.
Landon said this is his favorite part of Halloween, that he loves carving the pumpkin even more than getting the candy. That was the push I needed — we dragged the pumpkin inside from the porch and got busy in the kitchen.
Here is our masterpiece. It was a joint effort.
After all that work of scraping the inside of the pumpkin, I was determined to not waste the pumpkin seeds and to roast them.
So we fed the leftovers to our squirrels and deer in the backyard, and I cleaned the seeds to roast them.
I glanced at a few roasted pumpkin seeds recipes on Pinterest, but as per usual, I kind of ended up doing my own thing.
I just decided to combining salt and honey to make a salty-sweet version of roasted pumpkins.
And hoped for the best.
I like how they turned out, so I figured I’d share the recipe with you. This recipe is for honey roasted pumpkin seeds in their shells.
The shells add an extra source of zinc, but you can also bite open the shells to just eat the seeds.
I once read how healthy and stress-reducing the act of taking the shells off of pistachios is — getting to the pumpkin seeds takes that to a new level :)
Roasted Pumpkin Seeds – With Honey and Salt
Salty Honey Roasted Pumpkin Seeds Ingredients:
- 2 cups of washed and dried pumpkin seeds
- 2 tsp of (organic) honey
- 1 tsp of salt (I used fine sea salt, which has minerals)
- 1 tsp of salted butter
- 1 tsp of coconut oil
Heat the butter and coconut oil (I did it in our toaster oven since I threw out our microwave two years ago to avoid nuked food) and then stir in the honey and salt.
Add the pumpkin seeds to the bowl and coat them with the mixture.
Heat the oven to 350 degrees. I lines our baking sheet with my beloved reusable Silpat silicon mat or use parchment paper, and spread the pumpkin seeds onto it.
Bake the pumpkin seeds for 15 minutes, and then flip them around and bake them another 10 minutes.
Voila: roasted pumpkin seeds that are sweet and salty at the same time!
Eat them right away — or store them in an air-tight container like these in the fridge.
Don’t these look yummy?
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Have you ever roasted pumpkin seeds? What’s your favorite recipe?
Roasted Pumpkin Seeds Recipe
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