Autumn is pumpkin season, whether you’re carving a jack-o’-lantern for the front porch or cooking up a sugar pumpkin for dinner. Either way, you get a bonus: pumpkin seeds. Cleaned and roasted, they make a great snack or recipe ingredient.
For snacking, you can go sweet or savory. Apple likes to toss them with cinnamon, nutmeg, allspice, and brown sugar “and bake them until sweet and lovely.” MVNYC roasts them with a mixture of butter, maple syrup, and Sriracha, and tosses them in salt and pepper when they come out of the oven. That sounds meh? CHOW has 10 more ways to season pumpkin seeds.
You can use the seeds in recipes, too. KilgoreTrout toasts the seeds with cumin and chile powder and uses them to make pumpkin seed–cilantro pesto with jalapeño, lime juice and zest, and Parmesan. And pumpkin seeds roasted with nothing but a bit of sea salt “provide a great salty contrast in pumpkin or oatmeal cookies,” says Emme.
Discuss: what to do with pumpkin seeds