I often tease my husband that he must have had a boring childhood because he doesn’t know 99% of the kid songs I know and he doesn’t get any of my Sesame Street references – and this started way before we had kids. There’s a few times he’s been able to tease me back – and making pumpkin seeds is one of them.

His family always roasted their seeds as a part of the annual pumpkin carving festivities. We never did. And now that I found a recipe I really like, I’m happy to incorporate them into our new family traditions.

This year was Jake’s first time helping with everything – he was unimpressed with the pumpkin and the seeds. Here’s to hoping he grows to love it!

Roasted Pumpkin Seeds
(from The Homesick Texan’s Family Table)
Makes 1 1/2 cups

1 1/2 cups raw pumpkin seeds
1 Tbsp. salt
2 Tbsp. butter, melted
1/4 tsp. paprika
Pinch of cayenne

Rinse the seeds until they’re free of all pumpkin. Place in a pot and add 4 cups of water and the salt. Bring the pot to a boil then turn down and simmer for 10 minutes. Drain and pat dry.

Preheat the oven to 375F degrees.

In a bowl, whisk together the melted butter and spices. Add in the pumpkin seeds and toss until evenly coated.

Line a baking sheet with parchment and spread out the pumpkin seeds in a single layer. Roast for 20 minutes, then let cool for 15 minutes before serving.