I don’t know where the month went, but all of a sudden it’s Halloween. Usually I have my decorations out, pumpkins carved at least a week before and costumes ready. I may have dropped the ball this year. There are no decorations save for some witches legs and Q’s costume was done on the fly. We waited until the night before Halloween to do pumpkins. After gutting them and scooping out the seeds, the kids decided that they didn’t want to carve them anymore. Thankfully, I had plastic pumpkin accessories that we stuck into the pumpkins for faces.
I guess the good part of that was that we had a whole lot of pumpkin seeds to roast and enjoy. This year was a game changer. Usually I would drizzle the seeds with oil and salt and roast. This year, I used melted butter and roasted them at 300 degrees until golden brown. Well, the butter did it’s magic. Firstly, the house smelled amazing! Second, these were the best roasted seeds I’ve ever had. The butter made them crisp and oh so tasty. They became the perfect golden shade. I’ll be surprised if there are any left after today.
- pumpkin seeds
- butter, melted
- kosher salt
- Spread the dry pumpkin seeds on a foil-lined baking sheet.
- Drizzle the seeds with melted butter and sprinkle with salt.
- Roast at 300 degrees until golden.