One of the best traditions around pumpkin carving doesn’t involve jack-o’-lanterns at all — it’s collecting the seeds as you go. Toasted seeds make a delicious snack while you carve: just scoop out the inside of the pumpkin and wash the seeds, then toss them in a little olive oil and salt, and roast at 350 degrees F for about 10 minutes.
Read on for some more ideas to use pumpkin seeds. And don’t forget: the seeds of butternut and acorn squashes can be prepared exactly the same ways.
|As a Garnish
The same pumpkin seeds you toast to snack on make perfect garnishes for soups and salads, like this warm squash salad or the soup shown at top. Add a pinch of spices like cayenne pepper and cinnamon for an extra flavor boost.
|In a Sauce
Toasted pumpkin seeds lend an earthy, nutty taste to sauces like the one paired with this chili-spiced chicken. Alternatively, add them to pesto in place of traditional pine nuts.
|On Your Breakfast
Mixed with a medley of other nuts, seeds and dried fruit, pumpkin seeds add varied texture to granola.