Roasted Pumpkin Seeds
When my girls were growing up and beginning a new school year, it would take about a month (or two) before fall would arrive in southeast Louisiana.
Our new school routine of waking up early included the sunrise filling our breakfast room with a soft glow, and a yard filled with love bugs. Although love bug season is a little annoying, fall also means it’s pumpkin carving season. We’re a little competitive in my family, so each person would carve away at their individual pumpkin. This would result in an abundance of pumpkin seeds that I would roast into a tasty treat.
Simply scoop out the seeds and strings. Place in a colander in the sink. With cold water running, separate the seeds and strings. Transfer seeds to a dish towel and pat dry. Place seeds on a rimmed baking sheet and toss with a drizzle of vegetable oil. Season with your favorite seasoned salt, Tony Chachere’s Creole Seasoning, or simply a little kosher salt. Bake at 375° until deep golden brown and crispy, stirring occasionally during the baking time. Let cool and enjoy as a snack, or toss into your favorite salad. Happy Fall y'all.
