Over the weekend, my family had our annual tradition of carving pumpkins – and toasting the seeds. It’s a once-a-year treat for me, so it’s something I look forward to every year. In years past, I just baked them with a little bit of salt (I shared last year the basics of how to toast pumpkin seeds), but this year, I decided to try something a little different. I cut back on the salt and seasoned them with a basic herb blend. They turned out fantastic – in fact, I can’t wait until next year to try out other recipes!
Do you have the same pumpkin-carving tradition? My daughter is getting just old enough to design her own pumpkin. I bet you can guess which one is hers, haha!
Yes, the pegasus unicorn. And she picked little Mickey for little brother. It was such a special evening – we’re all excited for Halloween in our house now!
But – back to the baking. Right? Right!
- 2 c. pumpkin seeds (about the amount in one large pumpkin)
- ½ tsp. + ¼ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. rosemary
- Separate your pumpkin seeds from the pumpkin membrane, and soak them in just enough water to cover them, with1/2 tsp. salt.
- Preheat oven to 350ºF. Cover a baking sheet with parchment (or spray with baking spray).
- Arrange seeds in a single layer on the sheet. Mix together ¼ tsp. salt, rosemary, onion powder and garlic powder in a small bowl. Sprinkle over seeds.
- Bake for 15-20 minutes, until seeds are just brown.
Hope you enjoy – and happy carving at your house!