My favorite thing about fall (aside from bundling up) is roasting pumpkin seeds. No joke, I go crazy for them when October rolls around. I'm not entirely artistic when it comes to carving, so bear with me as my punkin was drawn freehand.
I found my punkin! I kid I kid.
Enjoying some homemade chick'n pot pies while the seeds bake.
Roasting Pumpkin Seeds
1. Rinse pumpkin seeds in colander, picking out the pulp and strings (aka guts).
2. I like to pour the seeds back into a bowl and stir in 1 tbsp. oil and a whole mess of salt.
3. Pour the pumpkin seeds onto a cookie sheet in a single layer (I did a few different batches, so tin foil works just as well).
4. If you are doing any flavors other than salt (ie: garlic, dill, etc.) sprinkle with said salts or spices.
5. Bake at 350 degrees for 10-15 minutes or until desired toastiness, stirring once halfway through.
6. Let cool and store in an air-tight container.
Salt and Garlic!