Carving pumpkins is the ideal way to spend a lazy October weekend afternoon: Pick out the perfect pumpkin, cover the kitchen table in newspaper, hack and gut your gourd, and transform it into a scare-worthy jack-o'-lantern. But cleaning out a pumpkin can be a bit of a messy job, one that yields a quiet a bit of slimy string from the pulp and a whole lot of seeds. If you save these seeds, though, you're one step closer to the perfect fall snack.
Roasted pumpkin seeds are easy and endlessly adaptable. Spice them up with whatever you fancy -- we like paprika, cumin, and salt -- and serve them to family and friends. Or just hoard them all yourself; once you get crunching, you may have no other option. Don't say we didn't warn you.
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Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.