Sweet & Savory Roasted Pumpkin Seeds!

Savory Pumpkin Seeds


My daughter finally picked a pumpkin - the largest she could find and one that we could actually carry home. So our weekend was spent carving it. Its like a big ritual in our house where she plans the look on the pumpkin, sketches it and then has fun scooping up its gooey insides. This year, her 7th Halloween is on a darker shade. She is moving on from cutey stuff to scary stuff. My little baby is growing too fast. Sniff! Sniff! And that translated to her costume and jack-o-lantern look too. She wanted a scary look and this is how far we could go.The final result is below.






 


This pumpkin was blessed with a lot of seeds. Usually i just wash and dry them and let her have fun with them. She uses them for arts and craft and as play material. But i read so many awesome blogs about roasting your own pumpkin seeds that i had to try them to find out. So we tried making them 2 ways - sweet and savory. Both turned out very crunchy and tasted great. My daughter prefers to mix them and eat as she says she enjoys the surprise her tongue gets when it hits a sweet or savory note.



Sweet Pumpkin Seeds


Ingredients:
Pumpkin seeds
olive oil
savory flavor - salt and pepper
Sweet flavor- sugar and cinnamon pdr

Directions:
Preheat the oven to 350F
Prepare 2 pans by covering them with parchment paper.
Divide the pumpkin seeds in 2 bowls.
Add enough olive oil in each to coat the seeds nicely.
Add savory flavors to one bowl and sweet flavors to another.
Mix thoroughly.
Spread the seeds in the single layer on the prepared trays.
Bake in the oven for 15-20 mins till the seeds are lightly browned.
Check in between to make sure the seeds don't burn.
Take out and cool.
These crunchy bites taste great by them or top them on your favorite desserts.

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