It’s official. Fall is here. What else can you do but embrace it?
OK then. Hello football. Hello cute boots. Hello apple picking. And hello fall foods! Introducing the first recipe of fall: Portuguese pumpkin seeds (a twist on the traditional roasted pumpkin seeds).
What you’ll need:
- A pumpkin with all its seeds.
- Crushed red pepper to taste – look for Gonsalves or Star brand, a back up option which is found at most grocery stores is Pastene’s brand. This is a wet, refrigerated version–not to be confused with the dried crushed red pepper.
- Salt
Procedure:
- Rinse pumpkin seeds clean removing all pulp and strings, pat dry
- Toss seeds in crushed red pepper, so they are coated fairly evenly
- Lay seeds on a greased baking pan and sprinkle with salt
- Bake in a preheated oven at 350 degrees, cook for about 20 minutes, tossing occasionally
- Cook until they are crispy and start to turn light brown, even if you are think they are done, give them another couple minutes. If they aren’t fully cooked, they will soften and not be nearly as yummy.
These are a great snack and perfect for bringing to work to munch on in a plastic bag. Let me know what you think! Any other fun spins on traditional roasted pumpkin seeds?
Please note that I did not come up with this recipe. This was borrowed from my fiance and his Portuguese culture. 
We used to make these all the time as kids. What a fun reminder.