Pumpkin Seed Season

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Happy almost Halloween!

It’s time to get costumes ready, carve pumpkins, buy miniature versions of candy bars and brush up on the Thriller dance choreography – I learned it for the first time this year thanks to my zumba class.

Another great thing about Halloween is pumpkin seeds that come from the guts of all pumpkin carving creations. Seasoning and roasting these little guys is a non-sugary treat that can be an annual tradition. In years past I’ve just oiled and salted them and been good to go, but this year we decided to split the batch in half and do the traditional salt on one half and something a little more adventurous with the other.

I, of course, liked the spicy version, so this recipe is for that. You can use any combination of spices you like, get creative! I’ve even seen a recipe out there for maple syrup and pumpkin pie spice…

Spicy Roasted Pumpkin Seeds
2 cups pumpkin seeds, rinsed
1 1/2 Tbsp olive oil
1 tsp onion salt
1 tsp ground chipotle pepper
1/2 tsp cayanne pepper
A pinch of fresh cracked black pepper

Gut your pumpkin! We kept the mess contained in a large rubbery storage bucket.

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Preheat your oven to 325 degrees.

Separate out the seeds from the goopy orange stuff and rise them in a colander.

Transfer them to a large bowl and add the oil, tossing to coat, then add the spices tossing again to make sure there aren’t any big clumps of spiciness.

Spread out the seeds on two covered sheetpans.

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Bake 25-30 minutes until toasty and slightly brown.

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Allow the seeds to cool completely before storing them in an air tight container or eating all of them in one sitting.

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Halloween might be the kitties’ favorite holiday so far…

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