Roasting pumpkin seeds is one of my favorite fall traditions and has been for many years.
Since my daughter, Zoe, was born almost 2 years ago on Halloween morning my obsession with everything pumpkin has risen to new highs.
This year I had Zoe assist me for my inaugural pumpkin seed roasting session of the season. The result: messy, orange pulpy hands, a lot of fun, and scrumptious, delectable roasted pumpkin seeds fresh from the oven. Best of all: she absolutely loved them!
I have probably roasted pumpkin seeds a hundred times before with several different recipes. Usually with at least 10 steps each, 40 or more minutes of cook time and over 1 hour of total prep time. With a child, however, I don’t have that kind of time anymore.
1. Preheat oven to 400 F.
2. Scoop pumpkin seeds out of pumpkin and into container.
3. For every 1 cup of seeds, add 1 teaspoon olive oil. Stir.
4. Spread seeds on greased baking sheet and roast for 15 minutes at 400 F.
That is all, folks. It doesn’t get much easier then that!
I hope you are are enjoying the start of fall!
Sarah, Mother Nurse Love
Sarah Jividen is a registered nurse, blogger, writer, wife, and mother with an aspiration to empower nurses and moms to take better care of themselves. Sarah lives with her husband in a beach suburb outside of Los Angeles where they are raising their two-year-old daughter, newborn son and two rescue kitties. In a rare moment of free time you may find Sarah practicing yoga, socializing with friends, sampling dark beers or attending a local concert venue with her husband.