Happy Halloween!

What would Halloween be without those grinning Jack-o-lanterns?  After cutting off the top, the most fun is reaching in and digging out the seeds – eeewwww!  But don’t throw those seeds away – make pepitas instead!  Toasted pumpkin seeds can be a favorite treat – with no tricks involved!

Toasted Pumpkin Seeds

Fresh pumpkin seeds

Olive oil

Salt (or other seasonings such as seasoned salt, onion powder, garlic powder, cayenne pepper)

1. Rinse the pumpkin seeds, removing the stringy pulp.

2. Spread the seeds out on some paper towel and let dry overnight.

3. Heat the oven to 325 degrees and cover a cookie sheet with some non-stick foil.

4. Put the seeds in a bowl and toss with enough olive oil to coat the seeds.

5. Spread the seeds on to the cookie sheet and sprinkle with salt and any other desired seasonings.

6. Bake for about an hour, stirring every 15 minutes, until nicely browned.

7. Allow to cool completely.  They can be stored in an air-tight container for up to 3 months, but they never seem to last that long!

To discuss recipes or any homeschooling topic, please visit our HMHS Discussion Forum.