Jack-O-Lanterns are essential to getting in the spirit of Halloween, but what about all those pumpkin seeds after carving? Instead of tossing them in the trash, roast them! The process of roasting seeds is incredibly easy, and can be adapted to any flavor profile. Maple and cinnamon pumpkin seeds would be a great addition to granola, trail mix, or oatmeal. Candied brown sugar and smoked sea salt would be delicious on an autumn-inspired salad.
Not only is roasting pumpkin seeds delicious — it’s sustainable too! Nearly half of all Americans will carve a pumpkin this year, it would be terrible to think most of those pumpkin seeds end up in the trash. No pumpkin? No worries. I’ve roasted squash seeds using the same method.
This recipe asks for ginger and turmeric, both robust in flavor as well as in health benefits. Turmeric has been considered to heal fatigue and inflammation, while ginger reduces stress and stomach issues. Regardless of the benefits, the flavor will have you sprinkling pumpkin seeds on everything from salad to quinoa.
Moroccan Inspired Roasted Pumpkin Seeds
Ingredients
Instructions
The day before, clean the pulp off the seeds using a fine mesh strainer, let them dry on a towel elevated with a cooling rack.
Combine all the ingredients and bake in a 300°F oven for 30 minutes, tossing halfway through baking.
If you prefer more crunch, cook for an addition 2 to 3 minutes. Seeds will have a long shelf life, and get crunchier the longer they sit.