There's been a pretty heated debate around the warehouse this week: the joy of carving pumpkins and scooping out the guts, versus the sheer disgust of the slimy, slippery job. And apparently, we're divided on what happens next, too! Are you on team save and roast the seeds or toss them and forget about it? We're here to make the case for saving them. Give them a rinse, roast them up with your favourite seasonings, and you'll be glad you did.
Ingredients :
- Fresh Pumpkin seeds
- Olive oil
- Garlic Powder
- Kosher Salt
- Smoked Paprika
- Cayenne Pepper
Instructions:
- Rinse the pumpkin seeds and dry them on a clean kitchen towel.
- Preheat your oven to 350F. Line a large, rimmed baking sheet with parchment paper.
- Place the pumpkin seeds in a medium bowl. Add olive oil, kosher salt, smoked paprika, garlic power, and cayenne pepper. Mix with a spoon or a spatula until the seeds are well coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheets. Roast them until golden, for 15-20 minutes, stirring them halfway through.
- Let cool and enjoy on just about anything!
