Perfect Savory Pumpkin Squash

Pumpkin seeds are a healthful, delicious snack. After you carve your jack-o’-lantern or cut open your squash for cooking, separate the pulp from the seeds and discard any damaged seeds. If you wish, save a few seeds to plant in the spring.

Spread the seeds in a single layer on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Bake at 350° F for 5 to 10 minutes; the heady aroma of toasted seeds will tell you that they’re ready.

ROASTED, SPICED PUMPKIN SEEDS

Makes about 3 1/2 cups

This recipe uses a sweet spice mixture, but you could also make a savory version using cumin and chili powder or five-spice powder with a splash of tamari.

1/2 tablespoon melted, unsalted butter or canola oil
11/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/8 teaspoon fine sea salt
1 whole vanilla bean
3 cups pumpkin seeds

Preheat oven to 350°F. Combine butter or oil with brown sugar, cinnamon, cardamom, allspice, and salt in a medium bowl. Slice vanilla bean lengthwise down the center and scrape the tiny black seeds into the bowl. Add pumpkin seeds and stir to coat evenly. Spread seeds in a single layer on a rimmed baking sheet. Bake approximately 15 minutes, until golden and aromatic. Stir seeds halfway through the baking time; they will crackle and puff as they cook. Remove seeds from the pan, and cool. They can be stored in an airtight container for about a week.

—Recipe by Jennifer C. Davis