One of my favorite things to do in fall is carve a pumpkin (or seven). I’ve long outgrown the typical jack-o-lantern for Halloween, but each year I make something crafty out in the garden with the king of squash.
This year was the first that my one-year-old could really experience pumpkin carving, or more accurately, pumpkin digging-and-throwing-seeds-at-the-dog. We dug out all of the pumpkin guts, separated the seeds, and I dashed inside to get the seeds in the oven before they were all consumed by a pocket-sized Boston Terrier. It’s really so much different of an experience than it used to be.
Nonetheless, the roasted seeds turned out Ah-Mazing! This recipe is so delicious and addictive that you won’t believe it was so easy. Plus, it would make a lovely thank-you gift for a fall wedding or event, especially when presented in these cute flower boxes.
- 1 cup freshly harvested pumpkin seeds
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp olive oil
- 1 tsp sugar
- Sea salt and cracked pepper to taste
- Preheat the oven to 375°F.
- Rinse seeds under cold water until they are no longer sticky. Dry well and add them to a bowl with the remaining ingredients. Stir to coat and spread the seeds on baking sheets.
- Roast for 15-20 minutes, removing after 10 minutes to shake the pan and move the seeds around a bit, flipping some of the crispier ones. Remove from oven when they are golden brown.
- Because this recipe has olive oil in it, I cut a square of parchment paper to fit inside each box.
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