Memories of Halloween to me bring back visions of costumes made from items we had at the house with maybe a store-bought mask or a hand-me-down from an older cousin, looking forward to watching It's the Great Pumpkin, Charlie Brown, the Halloween parties at school, trick-or-treating with friends, and selecting the perfect pumpkin to carve.
At some point we started a new tradition of roasting the pumpkin seeds after carving the pumpkin. The recipe is simple. Clean out a pumpkin, and reserve the seeds. Toss in a little olive oil or melted butter, salt, and roast. I love them!
Variations are endless.
I found this recipe and wanted to share:
1 cup shelled, raw pumpkin seeds (Really? Shelled? I'd skip that step. They are great roasted in the shells.)
2 teaspoons olive oil
1/4 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Rinse seeds and pat dry. Toss together all ingredients in a bowl.
Spread in a single layer on aluminum foil-lined baking sheet. Bake for 20-25 minutes until roasted. Let cool for about 15 minutes before digging in!
