Whenever I think of Halloween and fall I think of pumpkins. When I think of pumpkins I think of carving them and of roasted pumpkin seeds. One of my favorite parts of carving the jack-o-lantern as a kid was scooping out the seeds and having my mom roast them in the oven. There’s nothing quite like the smell of pumpkin seeds roasting in the oven.
This week #SundaySupper is sharing Crunchy Goodness and roasted pumpkin seeds definitely qualify! I’m also excited because these pumpkin seeds are kicking off my #pumpkinweek here on Hezzi-D’s Books and Cooks. That’s right, every day for 8 days I’ll be sharing my favorite pumpkin recipes so make sure you stop back and check them out each day!
I can honestly say I’m not sure what my mom put on the pumpkin seeds when I was a kid. I’m assuming it was just butter and salt but now I need to call her ask. I jazzed my pumpkin seeds up a little more to give them some additional flavor but man did they bring back my childhood. Crunchy, buttery, and delicious, these are a great fall snack that I can pop all day long.
Roasted Pumpkin Seeds
2 c. pumpkin seeds
3 T. butter
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder
1/4 t. cayenne pepper
1. Preheat the oven to 375 degrees.
2. Place the pumpkin seeds in a baking dish. Pour the melted butter over top and sprinkle with salt, pepper, garlic powder, and cayenne. Toss to coat.
3. Bake for 30-45 minutes, stirring every 10 minutes, until golden brown and crisp.
4. Remove from oven and serve hot. Store in an air tight container for up to 3 days.
Crispy Appetizers:Bitterballen from The Urban Mrs. Caprese Wontons from Jane’s Adventure in Dinner Crispy Broccoli Cheddar Bites from Curious Cuisiniere Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie Penny’s Taco Salad from Webicurean Popcorn Chowder from The ROXX Box Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes Duck Fat Chex Mix from The Texan New Yorker Easy Vegan Granola from Killer Bunnies, Inc Fried Veg Momos with Cheese Recipe from Masala Herb How to Make Homemade Sweet and Salty Trail Mix from Neighborfood Orange Spiced Cashews from Hip Foodie Mom Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos Sourdough Grissini from girlichef Spicy Lentil Crackers from Cindy’s Recipes and Writings Sweet and Spicy Roasted Pepitas from Alida’s Kitchen Sweet Potato Chips from Kudos Kitchen By Renee Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:Boo Berry Cereal Treats from Pies and Plots Choco-Caramel Squares from Basic N Delicious Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen Chocolate Pecan Biscotti from The Food Army Wife Cookie Brittle from Juanita’s Cocina Double Banana Pie Krispie Treats from What Smells So Good? Honeycomb Crunch Candy from Food Lust People Love Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days Salted Caramel Cashew Cookies from Mess Makes Food
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