Not too long ago I became friends again with an old childhood friend. We became engrossed in a conversation about all of our Halloweens together, the costumes our mothers made us, and our family parties with foods like roasted pumpkin seeds. See, my mom made the best roasted pumpkin seeds. These pumpkin seeds were so good, that this friend I had not spoken to since I was 6, remembered them. And then that made me reminisce, because she really did make the best seeds. The problem is, I don’t have a clue as to how to make them like she did, and my mom passed away almost 17 years ago. Ever since that conversation, I have tried a few different versions of pumpkin seeds to see if I could replicate hers, or at least make some that were just as yummy.
I think I finally got it down today, a savory and garlicky version that I made to add as a topping to a roasted pumpkin soup that I also made today. But the kids got ahold of them and wouldn’t stop eating them, which is a first for pumpkin seeds in this house. So I think it is safe to say, this version is blog-worthy. With just a few spices and Burroughs Family Farms Garlic Extra Virgin Olive Oil, these make a fun and yummy treat, that is gluten free, paleo, and very kid-friendly.
Roasted Garlic Pumpkin Seeds
- Rinsed and separated pumpkin seeds from 1 large pumpkin
- 2T Burroughs Family Farms Garlic Olive Oil
- Dash salt and pepper (your preference)
- Dash of cayenne
- Dash of garlic salt
- Preheat oven to 300F. Line baking sheet with parchment paper.
- Remove seeds from pumpkin flesh and rinse thoroughly. Dry.
- Add seeds to a medium size bowl. Toss with olive oil and spices. Turning to coat all seeds.
- Pour seed onto parchment lined baking sheet. Make one single layer.
- Bake for 15 minutes, then turn seeds over.
- Bake other 15 minutes, turning seeds again.
- Bake 15 more minutes, or until browned. Watch to make sure they do not burn.