Halloween has always been one of my favorite days of the year, and that might be at least in part because Halloween means pumpkin seeds. They make all the work of carving those jack-o-lanterns worth the effort.
Tossed with a little oil and sea salt, and then roasted in a low oven (about 300 degrees for a half an hour or so), they never last for more than a few minutes around here. The plus side is that they’re incredibly nutritious.
Maybe they’ll make up for some of those mini candy bars!