Who doesn’t love a pumpkin seed?

Especially this time of the year when everywhere you turn, there’s another pumpkin or Jack-O-Lantern.

Over the years I’ve debated whether to toss the seeds or use ’em up for a fun recipe.

And every year I seem to create a new recipe or fun way to use these  cute lil’ seeds so I thought I’d share a few with you.

Who would have ever thought there were so many fun ways to use these lil’ guys?

I mean, who wouldn’t be inspired by these lil’ roasters?

I’ve been known to roast up a bunch and store them in my freezer for the Autumn months.

There are times I like to eat ’em whole sprinkled atop salads.

Or grind them into a coffee grain consistency and scatter atop oatmeal, use as a gluten-free dessert crust or simply toss into a smoothie.

Whichever way you choose, you simply can’t go wrong.

They’re fun.

They’re flavorful.

And hey, they’re festive.

So, branch out of your old seed n’ nut routine and try a lil’ shimmy of pumpkin seeds.

Layers of veggies and fresh tomato sauce and ground pumpkin seeds?

O yes.

I’d like to say I’d serve these babies as a crust for baked eggplant or zucchini but heck, I’m often caught red handed in my kitchen with a heaping tablespoon of ground pumpkin seeds.

Seeds to mouth.

One less step than the whole crusted vegetable baking thing.

Yum.

5 Ways with Pumpkin Seeds

Gluten-Free and Vegan

• Roast ’em Up.  Rinse seeds; lay flat on a baking sheet, sprinkle with cinnamon, freshly ground white pepper and sea salt.  Bake at 350 degrees F for 8-10 minutes.
• Plant. Save a few seeds in a small container to store away until the spring and plant in your garden for your very own pumpkin next year.
• Chocolate Covered. Roast seeds, then drizzle with melted dark chocolate and a sprinkle of coconut flakes. It’s a perfect treat for your sweet tooth.
• Spice ’em Up. Combine roasted seeds with crystallized ginger, dried cranberries, peanuts, chili powder and sea salt for a homemade trail mix.
• Guac’ Style. Serve roasted seeds as an appetizer; roast and toss with flax oil, Chinese 5 spice and sea salt.  Mix well to combine; add to a food processor along with an avocado and lime juice for your own spin on guacamole.
• Grind ’em Down. Toss those roasted seeds into your coffee grinder to use throughout the week in soups, smoothies, salads, cereal and yogurt.
• Gluten-Free ‘Breadcrumbs’.  Add roasted seeds along with fresh garlic, lemon zest, sea salt and fresh basil for a gluten-free version of breadcrumbs to coat your chicken, tofu or fish before grilling and baking.

Roasted n’ Toasted Balsamic Lime Pumpkin Seeds

Gluten-Free and Vegan

Makes 1 cup

Ingredients

• 1 cup pumpkin seeds
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground white pepper
• 1/2 very ripe avocado, peeled, cored and chopped
• 1 Tbsp. freshly grated lime zest
• 2 Tbsp. freshly squeezed lime juice
• 1/4 cup balsamic vinegar
• 1 tsp. cocoa powder
• 1/6 tsp. all-spice

Directions

1. Preheat oven to 350 degrees F.
2. Prepare a baking dish with parchment paper.
3. Clean pumpkin seeds, removing any pumpkin flesh.  Soak pumpkin seeds in warm water for 12 hours or overnight.  Rinse seeds and pat dry.
4. In a large bowl, beat together all ingredients except pumpkin seeds on high speed until well combined.
5. Slowly add pumpkin seeds; gently toss to coat.
6. Using a spoon, transfer pumpkin seeds to prepared baking sheet. Spread pumpkin seeds in a single layer.
7. Bake for 10-15 minutes or until golden brown.
8. Remove from oven; set aside to cool.
9. Enjoy.

Have a Happy and Safe Halloween!