One thing we love to do every year is carve a pumpkin the week of Halloween. No matter how big or small, simple or elaborate our pumpkin is, it's a fun family activity. Babes and toddlers love scooping out the pumpkin guts with their hands and seeing the finished product, candle and all. But, we don't stop there! Each time we carve a pumpkin, we make sure to save the seeds so we can make one of our favorite fall treats: roasted pumpkin seeds. (In fact, most years when our uncarved pumpkins are done being used for decorations, I go ahead and get the seeds out of them, too!)
This recipe is super easy. Toddlers can certainly help out with the preparation and they'll without a doubt enjoy snacking on the finished product, too!
Roasted Pumpkin Seeds
1 cup pumpkin seeds
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
Salt and pepper
1. Preheat oven to 400 degrees.
2. In a colander, rinse the pumpkin seeds with cold running water until they are all cleaned and slime-free. Pour them into a small bowl, along with the olive oil, worcestershire, salt and pepper.
3. Line a baking sheet with parchment paper, then spread the pumpkin seeds over in a nice, even layer.
4. Roast for 8 to 10 minutes, until golden brown.
In my opinion they are best eaten right away, but they also are good kept in an airtight container for a few days.