Happy Halloween, y’all! So we finally carved our Jack o Lantern with our little guy yesterday. Two days before Halloween. Nothing like leaving things til the last minute! 😉  But he loved it and I’m pretty proud of Alan’s carving skills. Since we are clearly now very experienced here’s our carving tip- when drawing the face on the pumpkin prior to carving, the little marker my sister gave us that writes on wine glasses so everyone knows what glass belongs to who- works perfectly on pumpkins. Mostly because it wipes right off so if it takes you oh, say five tries to draw it properly, it comes in handy! (Thanks, Jen!) But I won’t lie- I was more excited about these roasted pumpkin seeds with Worcestershire. Salty addictive little snack that they can be. Three cheers for the pepitas! And they are sooooo easy peasy.

Tip 1: After gutting your pumpkin, place seeds in a large bowl of water and swish them around. The seeds will float and all the pumpkin goo will sink to the bottom.

Tip 2: Do not, I repeat, do not lay the seeds on a paper towel to dry them. Use a clean dish cloth. The seeds will stick to the paper towel and you will end up losing at least a third of your seeds. I don’t speak from experience or anything.

These babies are so versatile- you could use pretty much any combination of seasonings that floats your little pumpkin boat. The holidays make me start to crave my mom’s Chex Mix. You know the stuff. Doused in enough butter and salt to spur a cardiac event, Worcestershire sauce, and tossed with pretzels, nuts and whatever else. It is a holy carb and butter attack that does not stand a chance of lasting an hour if I’m in the room. I cannot resist the stuff. It is my kryptonite. As a side note- is there anyone else who has to go look at the bottle to check the spelling of Worcestershire every doggone time? Just me?

All that to say- I had an epiphany. Hey, what if I use those same addictive flavors on a snack that is actually healthy….? I know, what a concept. Guess what? It worked. They are amazing. And there just might, maybe be a few left for Alan when he gets home. If he gets home soon.

And bonus- so super easy. Literally four ingredients, including your pumpkin seeds.

You are welcome. Now go find an excuse to make a pumpkin pie so you’ll have some seeds on hand. And if you are looking for a good one- here’s my favorite from Barefoot Contessa Probably my favorite because there is rum in the filling. 😉

Alternatively, this would work with any other squash seed. We seem to always have butternut squash around (mostly for roast Butternut with Gochujang , so I’ll be trying those next.

Happy cooking, my friends! xo-Amanda

Roasted Pumpkin Seeds

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These roasted pumpkin seeds are the best reason to carve a Jack o Lantern! A savory, salty and healthy snack!

• 1 Cup cleaned pumpkin seeds
• 1 Tablespoon unsalted butter, melted
• 1 Teaspoon Worcestershire Sauce
• 1 1/2 Teaspoon Lawry's Season Salt

1. Preheat oven to 300 degrees F
2. Place clean and dry pumpkin seeds on rimmed baking sheet lined with parchment paper
3. Mix together melted butter, Worcestershire and Season Salt
4. Drizzle mixture over pumpkin seeds and toss so seeds are evenly coated
5. Bake 45 minutes, stirring every 15 minutes