Seeds: The Other Pumpkin Treat

The season of pumpkin spice-flavored coffee, candles, bath products, and every other thing you can think of is officially upon us. I love pumpkin spice as much as the next person, but each fall, I also enjoy another pumpkin treat, toasted pumpkin seeds. 

Each year, I head out in search of the perfect pumpkin for carving. Flat enough on the bottom to stay upright without assistance, an even orange color, and a good side to carve, and hopefully, full of seeds. I certainly enjoy the process of hollowing out a pumpkin and making a face, but I’m also a fan of the byproduct: pumpkin seeds!

I have never really followed a recipe for mine, but typically I drizzle with olive oil, throw on some garlic salt and pepper and roast them in the oven at about 350 until the house smells delicious and they have turned into a golden brown. It’s nothing fancy, but they go over pretty well at my house. What recipe do you use?