It’s pumpkin season at its coziest, and that means it’s time to roast those seeds! After you’ve finished scooping out your homegrown or greenhouse pumpkins, don’t let those little treasures go to waste. With a sprinkle of seasoning and a few minutes in the oven, you’ll have a toasty, golden snack that captures all the flavors of fall. Simple, sustainable, and oh-so-delicious!

1 cup pumpkin seeds
1 tablespoon butter
1/4 tsp vanilla
1 tbsp sugar
1 tsp cinnamon
1/2 tsp salt

1 cup pumpkin seeds
1 tbsp olive oil
1 tsp cayenne
1 tsp garlic powder
1 tsp cajun seasoning
1 tsp salt

1. Bring a pot of water to a boil.
2. Add pumpkin seeds and boil for 10 minutes (boiling softens the shells and plumps up the seeds making the toasted seeds crisp and not tough).
3. Dry fresh pumpkin seeds for 24 hours by laying on baking sheet at room temperature with good circulation.
4. Heat oven to 350°F
5. Toss seeds with flavor profile ingredients.
6. Spread on baking sheet in a single layer. If making both recipes, keep separate on baking sheet (or mix them if you like a surprise in each bite!)
7. Bake for 10 minutes, rotate sheet, and bake another 5 minutes until golden brown and crisp.