In another life, I may have been the Great Pumpkin. At the very least, I was its groupie. No, I’m not obsessed with that Charlie Brown movie (in fact, I barely remember it…don’t judge), it’s just it’s a great time of the year. Everyone comes together to joke around, huddle around campfires, and go for walks through technicolor woods. The food is amazing because produce is still fresh, but comfort foods start slipping into our daily diet. Also, the closer we get to Halloween, the more people aren’t afraid to be weird. It’s like people drop their pretenses and start to finally act as they truly are. In my adult life, I’ve come to believe that that the holiday has a “genuine” feeling…which is ironic since most people dress up as someone else. I prefer to think that everyone is expressing a part of themselves that is hidden the rest of the year. Childlike joviality. It’s nice.
All the outdoor activities make me love this season too. I’ve told you guys that I go pumpkin picking every year, but I’m starting to think that I carve those pumpkins just to snack on their seeds. More often than not, I want to skip the carving and go straight to roasting the seeds in the oven with all sorts of seasonings and spices. Mm! Even though I primarily make savory roasted pumpkin seeds (or lightly salted), last weekend I decided to stick to a sweet flavor profile with cinnamon and sugar. It’s a classic combo that tastes great on anything. Cinnamon also makes food taste like fall, so it’s totally a seasonal win-win.
Anyway, it’s super simple and super tasty, so give it a try and let me know what you think!
1 cup pumpkin seeds
1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon cinnamon
Powdered sugar and salt (optional)
Preheat oven to 300 degrees Fahrenheit.
Rinse seeds and pat dry. Toss in melted butter with the sugar and cinnamon.
Spread seeds in a single layer on a baking sheet. Bake for 45 minutes, or until golden (stirring occasionally).
If using, dust lightly with powdered sugar and a sprinkling of salt.