Happy Halloween! We did our pumpkin carving last night (kudos to Mr. Foodie for his Ninjago pumpkin) and like everyone should, we roasted the seeds. Foodie Jr. isn’t a big fan of the pumpkin seeds, so Mr. Foodie and I agreed that it would be a yummy twist to do Cajun spiced seeds for us, since we like a little heat. I didn’t so much use a recipe for this, as much as I eyeballed it, but I did put in some basic amounts. I suggest you just play with yours – to your liking. Wishing all of you a happy and safe Halloween night – lots of treats and not so many tricks!
CAJUN SPICED PUMPKIN SEEDS
-Seeds from one pumpkin, cleaned and dried (They say a regular sized pumpkin will yield about a cup to a cup and half of seeds, we got about a cup out of ours.)
~ 1-2 Tsp of your favorite Cajun Seasoning Blend
~ 1-2 Tsp Paprika (per your taste, mostly for color)
~1 Tsp Worcestershire Sauce
~1 -2 TBS Olive Oil
1. Preheat oven to 300 degrees.
2. In a small bowl, combine all your ingredients and toss well, making sure the seeds are evenly coated with olive oil and seasonings.
3. On a foil lined cookie sheet (you can also spray with cooking spray, but not needed) spread seeds in an even, single layer.
4. Bake for about 45-55 minutes, turning seeds once about half way through cooking time.