It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.
2 cups pumpkin seeds, rinsed and dried
1½ tablespoons canola oil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
½ teaspoon ancho chili powder
½ teaspoon each salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown.
Cool completely and serve or store for up to one week.