Happy Halloween! My family just got finished carving our jack-o-lantern. What fun!

Every year, we save the seeds so that I can bake them. This year, they came out wonderful.

Here is the recipe that I use for our pumpkin seeds:

• 1 – 2 cups rinsed and dried pumpkin seeds
• 2 Tbsp olive oil
• 1 tsp salt
• 1/4 tsp garlic salt
• 2 tsp Worcestershire sauce

Preheat oven to 275℉. Put all the ingredients into a gallon Ziploc bag, and massage / shake until the seeds are completely coated. Spread the seeds in a thin layer on a cookie sheet and put in the oven. After 30 minutes, take the sheet out and stir the seeds with a spatula. Bake for another 15 minutes and stir again, then bake again for a final 15 minutes.

I tend to spray the cookie sheet with a very thin coat of cooking spray before laying out the seeds, and then again each time I stir them. It keeps them from sticking and getting too dry.

Not all the kids like eating pumpkin seeds. They’re pretty tough to chew, but they sure are tasty, and pretty good for you too.

– danBhentschel