Tis the season for falling leaves, hay rides, and pumpkins. Heading out to the local farm, we aim to find the biggest winter squash we can carry. A full round face lends itself to a great jack-o’-lantern.
After we cut into the top, scooping out the gooey insides is usually a job reserved for the little ones. They don’t mind getting up to their elbows in pumpkin guts.
We make sure to salvage all the edible parts. Every year we look forward to pies, muffins, and soups. The kids are sure to sort out the seeds for roasting. This has become one of our favorite fall treats, and an especially savored one for kids with food allergies during Halloween.
You can eat toasted pumpkin seeds by the handful or use them to top off your favorite recipes, like a batch of homemade pumpkin hummus. The kids really think they are fun to eat!
The best part is that you can roast and season the seeds of any type of winter squash that you normally enjoy.
Do you have any roasting tips? If so, list them below in the comments and share and swap techniques with your fellow readers.
Want more pumpkin recipes? They’re right here!
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.