Nothing like having a baby to bring you into the spirit for Hallowe’en. Not that my little guy knew what was going on, but we dressed him up and introduced him and ourselves to our neighbours on our street.
This was also the first year we made pumpkin jack-o-lanterns!
We originally bought 3 pumpkins and left them outside our house as decoration but the squirrels took it upon themselves to eat dinner. It was actually an afternoon snack!! I caught him in the act as he was eating my neighbour’s pumpkin and someone ate mine a few days later. The remaining two pumpkins were protected in our garage until we carved them.
After we carved them, the seeds were saved and I roasted them. It turned out much better than I thought which is why I wanted to share it pronto. I used Sweet Mesquite seasoning which has a great blend of salty, sweet and smoky which was prefect for these pumpkin seeds. Because they are unhulled (yeah, they don’t look like the pepitas in the grocery store!), they are a bit chewy but if you toast them just right, they are still crispy.
I also made a salt only version which seemed to dry them out even more, making them even crispier. I encourage you to try your own spice blends. What would you recommend? How did you celebrate Hallowe’en? Did the squirrels eat your pumpkin, too?
Sweet Mesquite Roasted Pumpkin Seeds
Adapted from Jamie Oliver
1. Preheat oven to 350F.
2. Remove the pumpkin seeds from your pumpkin. I used a large spoon to scoop them out. Try to separate it from the pumpkin bits as much as possible. I submerged this into water to help separate the seeds from the flesh even further. Dry the seeds are best as possible with a towel and place in a medium bowl.
3. Drizzle the oil overtop the seeds and sprinkle with your seasoning of choice. Mix so that it is evenly combined.
4. Bake on a silpat-lined baking tray for 20-25 minutes, but begin checking at 15 minutes to make sure they don’t burn. Remove from oven when golden brown. Allow to cool. Store in an airtight container for 1 week.
Makes 2 cups