Salty Toasted Pumpkin Seeds
Fall in officially in, so are all the pumpkins that we see every where. Pumpkin is actually one of my favorite ingredients to cook with. There are so many dishes you can make out of one pumpkin: pumpkin bread, pumpkin pie, pumpkin risotto, and my kids favorite pumpkin soup and pumpkin seeds.
Cooking with a pumpkin is definitely a cooking project in our family. First we go to a pumpkin patch to pick our pumpkin, this is always fun. Once we get home, kids wash the pumpkin, then I cut the top part off and let the girls dig all the seeds out (they can use their hands or spoons). While they work on their seed gathering, I preheat my oven for 300F.
Once all the seeds are out, I transfer them to the pasta strainer and let the kids wash them and separate them from the pumpkin strings. When they only have pumpkin seeds left, girls transfer them to a cookie sheet.
2 tbs olive oil + 1 tsp paprika + 1 tbs salt
I let my girls combine it all together, it gets messy, but they love it so much (just make sure to have a lot of paper towels near by.) When the mixture is ready, pour it on the seeds and let the kids mix it well together.
When my oven is ready, I place the sheet with the seed in for about 30-40 minutes.
When I see that the seeds starting to get some color, they are ready. I have to be careful, it will take about 10 minutes for the seeds to cool down.
Once the seeds are all cooled down, I let the girls to put them into their own zip bags using spoons. They walk around with their pumpkin seeds snacks proudly announcing to the world that they made their own snack.