Before you start pumpkin carving this Halloween, grab an extra bowl to save your seeds. Then follow Average Betty‘s easy fall recipe for a yummy, healthy snack that makes the most of your squashes. Bonus: For those of us who aren’t experts at wielding a knife, she also has a video to show you exactly how it’s done.
- 1 1/2 cups pumpkin seeds
- 1/4 tsp smoked paprika
- 1/4 tsp pasilla chili powder
- 1/4 tsp garlic powder
- 1/2 tsp parsley
- 1/2 tsp sea salt
- 1 tbsp tbsp olive oil
- 1/2 tbsp melted butter (optional)
Cut open up the top of the pumpkin at about a 45 degree angle so the lid won’t fall through. Using your hands or a heavy spoon, scoop the seeds out. (See video below!)
To get the stringy pulp off the seeds, submerge in water. Drain water and blot seeds dry.
Season the seeds with olive oil and melted butter, smoked paprika, pasilla chili powder, garlic powder, parsley and sea salt. Mix and spread in a single layer on a baking sheet.
Bake in preheated oven at 300 degrees Fahrenheit for 35-40 minutes, stirring occasionally. Share and enjoy.
How to carve a pumpkin: