In my opinion one of the best parts of carving pumpkins is getting to season, roast and eat the leftover seeds. Each year, I silently hope for my pumpkin to be chalk full of plump seeds when I cut open the top. Luckily for me this years pumpkin yielded an impressive amount of yummies. And I have to say, I am nibbling on the seeds as I type this that's how tasty they turned out. If you haven't roasted your seeds yet, lucky for you here's the recipe I used for mine. And if you have, I'm sure you could get some discount pumpkins on your local grocery tomorrow just to make a delicious new batch of seeds :)
1/4 cup of olive oil
few dashes of balsamic vinegar
1 spoonful of sugar
salt and pepper to taste
sprinkle of bread dipping spices
Rinse and wash your pumpkin seeds in a strainer to remove large pieces of pulp and pumpkin. Let dry on a dish towel before seasoning and baking. In a large bowl combining all of your seasoning ingredients, stirring to combine. Taste to make sure the mixture tastes according to your likes. Pour in dry, raw seeds and stir to coat seeds completely. Line two baking sheets with coated seeds, making sure to spread the seeds out evenly. Bake in a 250 degree preheated oven until seeds are lightly brown and toasty. Cool and enjoy. Keep in a seal tight container for up to a week. Happy Halloween!