There is nothing I love more than the autumn season and everything that goes along with it: back to school, fall fashion, Halloween and seasonal recipes! Having lived in north Italy for seven years, I quickly fell in love with mushroom risotto, polenta and of course, truffles.
Today, however, I prepared an autumn treat that didn’t come from Italy, but from my very own childhood home in small town Ontario, Canada. Today I prepared mom’s recipe for roasted pumpkin seeds.
Fresh pumpkin seeds (Yes, taken from a pumpkin! ”Tis the season!”)
Hot pepper relish
Salt & Pepper
I would give you measurements but I don’t have any. It depends on how many seeds your pumpkin provides, and how you like it to taste. If you like them spicy, add lots of hot pepper relish. If you like them garlicky, add lots of garlic. In regards to the olive oil, just use enough to coat the seeds evenly.
Preheat oven to 350 F.
Clean seeds and put aside.
In a large bowl, combine all other ingredients.
Add seeds to mixture and mix well, making sure to coat seeds evenly.
Cover a baking sheet with aluminum foil.
Spread seeds evenly on sheet.
Roast in oven until almost toasted (about 10-15 minutes).
With a large wooden spoon, mix them around and roast again until completed toasted. Keep an eye on them so as not to let them burn.