The Sacred Hearth

This autumn traditioni makes use of the leftovers from Harvest Festival pies and Samhain pumpkin lanterns and often makes its way into the simple feast. Pumpkin seeds are great by themselves or sprinkled over salads.

After carving your pumpkin, wash the seeds and lay on waxed paper to dry.

Spray a cookie sheet with no-stick cooking spray and spread them evenly across the sheet. Very lightly spray the seeds before roasting.

Put them in the oven and bake at 300 degrees for about 35 minutes, until they're a toasted, golden brown. Salt the seeds to your preference and consider adding additional seasoning and spices such as garlic salt, Worcestershire, Cajun or accent seasoning.

Allow the roasted pumpkin seeds to cool before eating. Store the seeds in an air-tight container or bag for up to a week to retain flavor and freshness.