For Gourd Measure

It’s what’s on the inside (of the pumpkin) that counts


In addition to being a borderline superfood (they’re packed with protein, fiber, nutrients and omega-3s), perhaps the best thing about pumpkin seeds is that they don’t taste like pumpkin-spiced anything. But while baking the seeds with a little oil and a hint of salt creates a savory snack perfect for recovering from one too many pumpkin pies, with a little creativity, it’s easy to up the ante. All you have to do is toss a cup of pumpkin seeds in olive oil or butter and the spices below and roast in a 400-degree oven until golden brown (about 10 to 15 minutes).

Sweet + Spicy

1/4 cup sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon fine-grained sea salt

Ginger + Orange Zest

2 teaspoons fresh ginger, peeled and grated

2 teaspoons orange zest, grated

Brown Butter + Sage

3 tablespoons butter, browned over medium heat in a small saucepan

2 tablespoons fresh sage, chopped

1 tablespoon fresh lemon juice