One of my favorite Halloween treats are roasted pumpkin seeds. I make them every year after we carve our pumpkins. This year I added a little bit of maple syrup from another recipe I was working on that night, and the results were delicious like the sweet and salty of kettle corn. I also roasted the seeds from the other winter squash I was cooking (spaghetti squash and kabocha squash). The seeds aren’t as tasty as the pumpkin seeds, but they aren’t bad and it is easy to add them.
- Pumpkin or winter squash
- olive oil
- 2 tablespoons maple syrup
- Remove seed from pumpkin or squash
- Preheat oven to 350
- Place seeds on one layer on a baking sheet covered with foil. Toss the seeds with oil and season with salt to taste.
- Optional-Dissolve Maple syrup in 1/4 cup of water. Drizzle over seeds.
- Bake for 35 minutes or until toasted.
- Eat when cool or seal in an airtight to eat later.