Happy Halloween!
October 31, 2008 – 4:25 pmI hope that everyone has a nice Halloween! We’re planning on spending the evening at home with a big pot of chili, an even bigger bowl of candy to pass out to little goblins and ghosts, and a bunch of monster movies on the tv. We carved a couple pumpkins Wednesday night, and here they are on the kitchen counter. Not too shabby 🙂
I roasted the pumpkin seeds as well. They make a great salty fall snack.
Roasted Pumpkin Seeds
Makes 2 cups, 8 servings
Raw seeds from 2 medium pumpkins (about 2 cups)
1 tbsp olive oil
1 tbsp kosher salt
Preheat oven to 350 degrees F. Remove the seeds from 2 jack o lantern pumpkins. Pick them free of the pumpkin guts and put them in a bowl. Soak in warm water for a couple minutes and pull off any remaining pumpkin slime. Drain very well and pat dry. Toss with the olive oil and spread in a single layer on a baking pan. Sprinkle liberally with salt. Roast for about 30-40 minutes or until fragrant, turning brown, and crisp.
If you’d like them to have a kick, feel free to replace the kosher salt with a tsp of Lawry’s season salt, or add some cumin and cayenne pepper to the kosher salt.
| Calories | 85 |
| Fat | 5 g |
| Saturated Fat | 0.25 g |
| Cholesterol | 0 mg |
| Sodium | 215 mg |
| Carbohydrates | 9 g |
| Fiber | 1 g |
| Protein | 3 g |
| Vitamin A | 1% |
| Vitamin C | 1% |
| Calcium | 1% |
| Iron | 5% |
