I am just getting ready to hand out candy to the neighbourhood children. This year we might actually see a few more children for trick or treating. The pumpkins are carved and ready to show off now!

This is a re-post – Happy Halloween!

How to roast pumpkin and squash seeds.

Wash, clean and dry your pumpkin seeds in a colander. Prepare a baking sheet by covering with foil and spraying with non-stick coating. Pre-heat oven to 300 degrees.

Spread a single layer of pumpkin seeds on the baking sheet. Bake for 30 minutes – this is just to dry and warm the seeds. After 30 minutes pull the tray out of the oven. Toss the seeds with olive oil to coat and sprinkle with salt, brown sugar, chili powder and a little cayenne pepper. Spread the seeds on the baking sheet and bake for another 20 minutes at the same temperature. Watch the seeds to make sure they don’t smoke/blacken in the oven – sometimes the sugar carmelizes too much on me and blackens – but 20 minutes should do it! Enjoy.