One of my kids favorite parts of Halloween (besides my middle son’s birthday and dressing up!) is pumpkin carving! My boys often do 2 pumpkins, one for their Cub Scout Halloween meeting, and the other for our porch. Because it’s warm here in Southern California, the first one for the Scouts usually doesn’t make it to Halloween. It’s pretty sad looking now! We usually carve a second pumpkin a day or 2 before the holiday so it’s fresh.
Of course, one of the best parts of pumpkin carving is the seeds! My daughter loves crunchy, roasted pumpkin seeds and can’t wait for them every year. Roasting the seeds is super easy and, of course, delicious. Check out the recipe below!
And here’s my Tiny Guy’s pumpkin creation! He carved it all by himself. Yay for independence! He did an awesome job…way better than I could. Yep, that’s him photobombing:).
Easy Roasted Pumpkin Seeds
Fresh pumpkin seeds
Sea salt
1/2 tsp Olive oil (more or less depending on how many seeds you have)
1. Pre-heat oven to 375 degrees
2. Line a rimmed baking sheet with either parchment paper or silicone baking liner
3. Clean the seeds, removing all pulp
4. Dry seeds well on a dishtowel
5. Place dried seeds on the lined baking sheet
6. Mix seeds with olive oil (or I used an olive oil spritzer)
7. Sprinkle with desired amount of sea salt
8. Bake in oven for 10-15 minutes, mixing them halfway through. I usually put them in them in the oven before it’s completely heated and always keep an eye on them so they don’t burn.
9. Enjoy!
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oxo,
