Spice up your pumpkin seeds this Halloween with this easy recipe
The best thing about carving jack-o-lanterns? The look on your little ones’ faces when they see their hard work all lit up for the first time.
The second best thing about carving jack-o-lanterns? Roasting and eating the pumpkin seeds.
See, not only are pumpkin seeds, aka pepitas, incredibly good for you—they’re packed with protein, magnesium, potassium, zinc and antioxidants—but with the right spices and seasonings, they taste great, too. Here’s a simple recipe from Whole Foods (along with tips on how to switch it up to make it spicy or sweet) to get you roasting and toasting Halloween in good health and with a satisfied belly.
Courtesy Whole Foods
- 1 medium pumpkin
- 4 cups water
- 1 tablespoon extra-virgin olive oil
- Preheat oven to 250°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)
- In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.
- Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole.
Make it spicy
Mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting.
Make it sweet
Mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.