friday food files with molly watson: roasted pumpkin seeds.

by molly watson comment

I like roasted pumpkin seeds more than candy.

There, I’ve said it. My son, my best friend from high school, and my own mother will call me nutter butters, but it’s true. Scooping out the goopy guts of a giant pumpkin and separating out the slim seeds from the slime is my favorite part about Halloween (a dislike of Snickers and Reese’s Peanut Butter Cups and a Minnesota childhood in which Halloween costumes had to be strategized with a parka and snow boots sucked a lot of the fun out of the holiday for me).

Here’s a quick guide to roasting pumpkin seeds. And, as long as I’m sharing secrets, I’ll tell you my favorite seasoning for roasted pumpkin seeds. You think I’m going to say smoked paprika or Hawaiian sea salt or Tellicherry peppercorns, don’t you? While I’m sure those are all delicious, I prefer the old-school option of Lawry’s Seasoned Salt. A bowl of seasoned salt roasted pumpkin seeds? Takes me right back to childhood, sitting on the floor, watching The Great Pumpkin.

What makes you feel like a kid again?

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. Molly also writes The Dinner Files and posts tasty recipes at Local Foods. You can follow her on Twitter or Facebook.