Pumpkin Seeds

We carved our pumpkins this year and decided to capture the seeds and roast them.  I made two different kinds because between 3 pumpkins, I had a lot of seeds.  After removing the seeds from the pumpkin, put them in a water bath - they float - and carefully scoop them out into a strainer avoiding the pumpkin guts.  I searched up a bunch of recipes and ended up basing them on this one and this one from Delish.  The butter salted ones were definitely the favorite.

Butter Roasted Pumpkin Seeds

2 T butter - melted
1 tsp salt
2 cup pumpkin seeds

Mix together butter and salt in a small bowl.  Stir in pumpkin seeds until well coated.  Spread over parchment lined baking sheet and bake at 350° for 25 minutes.

Cinnamon & Sugar Roasted Pumpkin Seeds

2 T butter - melted
2 T cinnamon & sugar (recipe)
2 cup pumpkin seeds

Mix together butter and pumpkin seeds in a small bowl until well coated.  Toss with cinnamon and sugar.  Spread over parchment lined baking sheet and bake at 350° for 25 minutes.  To make this recipe milk free for Henry, I substituted 1 T vegetable oil for the butter.  Another option is to add pumpkin pie spice to the cinnamon & sugar mixture.

This year I repeated the buttered ones and decided to make a second savory batch:

Seasoned Salt Roasted Pumpkin Seeds

2 T olive oil

1 1/2 tsp Lowry's seasoning salt

2 cup pumpkin seeds

Mix together oil and salt in a small bowl, then stir in seeds until well coated.  Spread over parchment lined baking sheet and bake at 350° for 25 minutes.