Roasted Pumpkin Seeds

Our beautiful, beautiful Sunday afternoon

The husband doesn't carve pumpkins. He has absolutely no interest in hollowing out a pumpkin, making it look fancy and putting a candle inside of it so all of our neighbors can enjoy it while we sit inside. Nope. It isn't his thing. 

But he likes it when I roast pumpkin seeds, which is exactly why he bought me two pumpkins last weekend. Yes, that good man bought me two.



After scooping all of the pumpkin seeds from the pumpkins and separating the seeds from the slimy orange stuff that Stella likes to eat, I rinsed the seeds in cold water. Once the seeds were nice and clean, I spread them evenly on a baking sheet that I had sprayed with cooking spray.

We then baked the pumpkin seeds for 30 minutes in a 300-degree-F oven.

Once they'd dried, we put all of the seeds into a big bowl and tossed them with spices. We used about two teaspoons of extra virgin olive oil, mixed-up salt and a little chili powder.

Back into the oven those babies went for another 30 minutes. And when I wasn't looking, the husband put them back into the oven for another five minutes - he wanted to make sure they were very dry and crispy.

Now the husband's got a nice healthy snack for his lunchbox and I've got two pumpkins on the front porch. Everyone's happy.