Roasted Pumpkin Seeds

When my girls were growing up and beginning a new school year, it would take about a month (or two) before fall would arrive in southeast Louisiana.  

Our new school routine of waking up early included the sunrise filling our breakfast room with a soft glow, and a yard filled with love bugs.  Although love bug season is a little annoying, fall also means it’s pumpkin carving season.  We’re a little competitive in my family, so each person would carve away at their individual pumpkin.  This would result in an abundance of pumpkin seeds that I would roast into a tasty treat.  

 Simply scoop out the seeds and strings. Place in a colander in the sink.  With cold water running, separate the seeds and strings.  Transfer seeds to a dish towel and pat dry.  Place seeds on a rimmed baking sheet and toss with a drizzle of vegetable oil.  Season with your favorite seasoned salt, Tony Chachere’s Creole Seasoning, or simply a little kosher salt.  Bake at 375° until deep golden brown and crispy, stirring occasionally during the baking time.  Let cool and enjoy as a snack, or toss into your favorite salad. Happy Fall y'all.