Inside that pumpkin you picked, instagrammed and ate are some very powerful seeds. They are willing to lend a crunchy hand to just about anything in your fridge.
Basic Roasted Pumpkin Seeds:
–1 cup whole raw pumpkin seeds (the ones you scooped out when you made that jack–o’–lantern)
–1 teaspoon melted butter or olive oil
–Pinch of salt
Preheat oven to 300°. In a bowl, coat pumpkin seeds with salt and oil/butter. Spread seeds on a baking sheet in a single layer and bake until golden, about 30 minutes. Now you’re ready to party.
Add a handful to:
Granola: Make your parfait even more parfait.
Chili: Whether beef or three–bean, all chili can benefit from some pumpkin seed crunch — way edgier than tortilla strips.
Salad: Make Sweetgreen jealous by topping your spinach with goat cheese, pumpkin seeds and a dash of balsamic.
Ice cream: Fudge and nuts are so elementary school. Top your frozen favorite flavor with caramel and salty pumpkin seeds for an unexpected twist.