When you have pumpkins, you have pumpkin seeds

Honey Roasted Pumpkin Seeds

Photo and text by KARA DiCAMILLO/ecoRI.org News.org contributor

Families around the country will be carving pumpkins this weekend in preparation for Halloween. And with pumpkins in season, you should have no problem finding them at your local farm or farmers market.

When you are scooping out the innards of your pumpkin, think twice before putting those seeds in your compost pile. They are actually packed with fiber, minerals and antioxidants, and cleaning them really isn’t as hard as you think. All it takes is simply separating the stringy fiber from the seeds, and your kids will enjoy helping you.

One of my favorite flavors is the salty and sweet combination, but you can make a ton of different varieties with garlic powder or even cinnamon and cloves. They make the perfect snack, and can keep in an airtight container for up to a week.

Honey Roasted Pumpkin Seeds
Makes 2 cups

2 cups of pumpkin seeds, cleaned
1 tablespoon of olive oil
1 tablespoon of honey
1 teaspoon of salt
Quarter teaspoon of pepper
1 pinch of chili powder
Preheat oven to 400 degrees

In a small pot, bring about 4 cups of water to a boil and add the pumpkin seeds. Boil the pumpkin seeds for about 10 minutes and drain. Transfer the seeds to a bowl, toss with the remainder of the ingredients and then spread them out evenly onto a baking sheet that has been sprayed with non-stick cooking oil.

Bake for about 15 minutes, tossing once, or until the seeds are crispy and lightly golden brown. Let them cool completely before serving — they will get crispier as they cool as well.