Recipe and Photography by Jessica Jones

As the month of October comes to a close, pumpkin carving is the thing to be doing. However, once the pumpkin gets gutted, one question persists in the minds of people everywhere: what am l to do with all of these seeds? The best option is to make batches of both savory and sweet roasted pumpkin seeds. These are the perfect festive treat for snacking on while sipping apple cider, watching halloween movies or handing out candy to the trick-or-treaters.

Serves as many people as necessary

Savory

• 2 cups of pumpkin seeds
• 3 tbs of melted butter
• 1 tsp of salt
• 1 tsp of worcestershire sauce

Preheat oven to 250 degrees

1. Clean and dry fresh pumpkin seeds
2. Combine butter, salt, and worcestershire sauce in a small bowl
3. Add seeds to the bowl and mix thoroughly
4. Spread the coated seeds evenly onto a baking sheet and put them in the oven for 45 minutes, occasionally stirring
5. After roasting for 45 minutes, raise temperature to 325 degrees and let the seeds roast for another 5 minutes

Sweet

• 1 ½ cups of pumpkin seeds
• 2 tbs of melted butter
• 2 tbs of sugar
• 1 ½ tsp of cinnamon

Preheat oven to 325 degrees

1. Clean and dry fresh pumpkin seeds
2. Combine butter, sugar, cinnamon in a small bowl
3. Add seeds to bowl and mix thoroughly
4. Spread the coated seeds evenly onto a baking sheet and put them in the oven for 20 minutes, stirring occasionally
5. Let the seeds dry down after getting them out of the oven so they don’t clump together
6. Enjoy! Click here for more tasty treats to bake and enjoy!