Simple Roasted Pumpkin Seeds

I love roasted pumpkin seeds, don’t you?

They remind me of fun I had as a kid — especially this one chilly fall day.

My aunt…she was young, too…

…maybe 14 and super cool!

She showed me and my little sister how to carve a pumpkin and scoop the seeds out.

Then we picked the inside strings from each one and plopped the seeds in a bowl.

They were icky and gooey…

…but she made the whole thing fun.

She mixed them with oil, spread them on a tin sheet, and sprinkled on plenty of salt…

She slid the pan into the oven and the kitchen filled with their popcorny aroma as we cleaned up our pumpkiny mess.

Then while the seeds cooled we carved our hollow pumpkin…

… and gave him one big ole snaggletooth grin.

Simple Roasted Pumpkin Seeds

Servings: 1 to 4
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Pumpkin seeds from pumpkin
olive oil
kosher or sea salt

Remove seeds from pumpkin and clean away strings. Pre-heat oven to 350 degrees. Place seeds in a colander or bowl, rinse then pat dry with a paper towel. Toss seeds in olive oil and spread out across a baking sheet. (Use parchment paper if you like.) Sprinkle kosher or sea salt over the seeds and bake for about 10 minutes, or until slightly toasted and brown. Allow seeds to cool and enjoy!

ModernHenHome.com

So healthy, too!

And here’s the best recipe evah for…

Homemade Pumpkin Pie with Walnut Crumble Topping!