Happy Halloween! I just got back from a day of pumpkin chunkin' (yes, people really do launch pumpkins out of cannons at dilapidated cars and such), lunch with the rents, and shopping in Frederick, MD. For those of you turned off by the pumpkin cannon concept, fear not. Though it may seem like a fitting hobby for hill-billies, it's actually a fun fall activity that the whole family can enjoy. Though I do find it wasteful to launch pumpkins at structures for the very purpose of smashing them to smithereens, I try to justify my actions a bit - these were smallish pumpkins and would likely have been used as jack-o'-lanterns or for similar decorative purposes otherwise, only to be thrown away as they grew moldy. And sparing a few pumpkins for some entertainment isn't the worse thing I could have spent my day doing.
Anyway... here's a delicious recipe for roasted pumpkin seeds that is sure to please after a nice day of carving jack-o'-lanterns, pumpkin-chunkin', or preparing for trick-or-treaters! These roasted pumpkin seeds are a great snack, salad topper, or as a garnish for seasonal dishes. Crunchy, salty, and delicious, they are perfect for any October occasion!
Salty Cinnamon Roasted Pumpkin Seeds
- Pumpkin seeds from 1 pumpkin, rinsed & dried
- 1 Tbsp canola oil
- 1 Tsp cinnamon
1. Preheat oven to 350 degrees.
2. Spread pumpkin seeds over baking sheet.
3. Drizzle with olive oil and generous amounts of salt.
4. Roast for about 12 minutes, checking for a golden brown color.
5. Remove from the oven and sprinkle with cinnamon and more salt. Enjoy!