We just carved our pumpkins this weekend. After we scooped out the insides, we roasted the seeds for a healthy treat. If you've never roasted pumpkin seeds before, follow these easy steps.

  1. Separate the pumpkin seeds from the pulp while it's all still wet. Once the pulp and the seeds dry, it's more difficult to separate them.
  2. Rinse the pumpkin seeds under cold water to remove any remaining pulp stuck to them.
  3. Toss the seeds in a small amount of olive oil or other healthy oil (like canola).
  4. Sprinkle with salt or other seasonings (see suggestions below).
  5. Bake at 325 degrees Fahrenheit for 25 minutes, stirring every 10 minutes or so.
  6. Allow to cool. Store in an airtight container.
Seasoning suggestions:
  • 1/4 teaspoon salt, 1/16 teaspoon garlic salt, 1 teaspoon Worcestershire sauce for each cup of seeds
  • 1 tablespoon of seafood season (like Old Bay) for each cup of seeds
  • 1/8 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper for each cup of seeds
  • Tabasco sauce and salt — adjust to your taste
  • Italian seasonings, Parmesan cheese, salt and pepper — adjust to your taste
  • Pumpkin pie seasoning — adjust to your taste

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

How to roast pumpkin seeds
Turn the seeds from your jack-o-lantern into a toasty treat. Here's an easy way to roast pumpkin seeds.