Food | Seasonal
A Kiawah River Guide to Roasting Pumpkin Seeds
As the brisk October breeze rustles through the changing leaves of red, orange, and yellow, one tradition that comes to mind is roasting pumpkin seeds. You’re probably familiar with this delicious Halloweeny snack, but do you know its origin? Indigenous Native American tribes commonly incorporated pumpkins in their diets, utilizing every part of the fruit. The pumpkin seeds were dried and roasted over open fires, and became a hit due to their savory, nutty taste, and impressive profile of nutritional benefits. This centuries-old practice symbolized gratitude for the bountiful harvest and the significance of preserving every part of nature’s gift.
This fun fall activity is now enjoyed as a tradition in many American households. Kids especially love scraping out all the goo from the pumpkin before carving whatever their imagination leads them to, making memories that will last a lifetime. But this activity isn’t limited to only kids—adults also happily participate and enjoy a tasty, healthy treat as a result.
As for the process, it’s quite simple: after scooping out the seeds, rinse and dry them thoroughly. Spread them out on a pan, sprinkle with a bit of olive oil and salt then roast to perfection. After, enjoy the crunchy snack that embodies the season!
At Kiawah River, we believe in the power of shared experiences and creating memories that last a lifetime. Savor the flavors of autumn while taking a part in the time-honored tradition of pumpkin seed roasting, and relish these moments spent with loved ones. After all, it’s these simple, heartwarming traditions that enrich our lives and bind us closer together.
Lawry’s seasoned salt
• Preheat the oven to 300° and collect all ingredients.
• Coat the seeds in a bowl, incorporating all the ingredients. Arrange the seeds evenly in a single layer on a baking sheet and bake for roughly
45 minutes or until they turn a golden brown, remembering to stir occasionally.
• To minimize the mess, use parchment paper to line the baking sheet.
• Leave the seeds on the baking sheet overnight to dry for the best results.
• After roasting, ensure the seeds are fully cooled before storing.
• For a sweet twist, replace salt and olive oil with a blend of butter, vanilla extract, sugar, and cinnamon!