HALLOWEEN... is HERE!

HALLOWEEN… is HERE! Carving pumpkins and roasting crunchy pumpkin seeds are two of my favorite things to do at when the jack-o-lanterns come out to play at Halloween-time!  Pumpkin seeds are so delicious and easy to make.

Plus, they’re great for you! Abundant in essential nutrients including magnesium, these seeds have a variety of benefits that ensures that they top my list of yummy autumn snacks! They pack a substantial protein punch, other valuable vitamins, and the abilities to lessen the risk for heart attack or stroke and decrease blood pressure.

This quick, easy recipe delivers some of the best flavors–they bring me right back to the holiday table and remind me of pumpkin pie!–by mixing the seeds with sweet flavors like warm, aromatic cinnamon, nutmeg, and cloves, along with smooth, rich honey, and baking them until crispy.

The next step is… diving into this awesome, healthy snack! So, head to the market, pick up some pumpkins, and start carving! You really can take advantage of the best parts of this amazing fall staple!

warm roasted autumn spice pumpkin seeds

what you need:

• 1 cup of raw pumpkin seeds, rinsed and then dried (Remove all of the pumpkin flesh and pulp from the seeds! If any remains, wash the pumpkin seeds clean by placing them in a fine mesh sieve and rinsing them under water.) - KewlTip: If you don’t have access to fresh pumpkins or pumpkin seeds, or if they are not in season, feel free to use the seeds of butternut or acorn squash! They are almost identical in flavor and shape, and bake in the same manner as pumpkin seeds. They’re an awesome substitute! Plus, you can then peel and roast the flesh of the squash for a delicious side dish!

• 1 tbsp + 1 tsp of honey
• 1 1/2 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of ground nutmeg
• 1/2 tsp of ground allspice
• 1 dash of sea salt
• canola oil spray (for coating baking sheet to prevent the pumpkin seeds from sticking after baked)

what to do:

1. Preheat the oven to 350 degrees Fahrenheit. Coat a baking sheet with canola oil spray. Place the pumpkin seeds in a mixing bowl and set aside.
2. In a small bowl, combine the ground cinnamon, cloves, nutmeg, allspice, and sea salt.
3. Pour the honey over the pumpkin seeds, followed by the spice mixture created in Step 2 (see above). Toss to evenly distribute the honey and the mixture, and to evenly coat each of the pumpkin seeds.
4. Spread the pumpkin seeds onto the baking sheet in a single, even layer, and place in the oven.
5. Bake for 20 minutes, until the pumpkin seeds are golden brown and crispy.
6. Remove from the oven and allow the pumpkin seeds to cool.
7. Serve and enjoy!