Roasted Pumpkin Seeds

Ghosts and goblins and ghouls oh my!  Visit Geneva Lakes Farm Stand this Saturday and pick out your pumpkin perfect for carving, making tasty pies and roasting pumpkin seeds.  Roasting pumpkin seeds is great family fun so check out our recipe for roasted pumpkin seeds. The recipe includes suggestions for spices or create your own family mix.  Also check out our recipe for Sweet Potato Chips with Olive Tapenade. Just in time for Halloween parties, this black-and-orange appetizer is easy, tasty and festive. Get your sweet potatoes from Geneva Lakes, your olives from Olives 4 You and top it off with grape seed oil from Wild Tree!  Boo! Roasted Pumpkin Seeds

Directions:

Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.

Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

Sweet: Toss with cinnamon and sugar (do not use salt in step 4).

Indian: Toss with garam masala; mix with currants after roasting.

Spanish: Toss with smoked paprika; mix with slivered almonds after roasting.

Italian: Toss with grated parmesan and dried oregano.

Barbecue: Toss with brown sugar, chipotle chile powder and ground cumin.

Recipe courtesy Food Network Magazine