Maple Sriracha Pumpkin Seeds

Have you carved your pumpkin yet? Maybe you're a last minute pumpkin carver. That's ok too. That means you can make these tasty seeds NOW! 

Maybe you already carved your pumpkin a week ago. Maybe it's already rotting out on your doorstep. Maybe it's going to sit there now until the last of the snow melts in the spring and you have to scoop it up with a shovel. I mean, I've totally never done that or anything... It's ok if you have. I won't judge.

Good news is, if you've already carved your pumpkin and don't have any seeds, you can still make these! You can roast up the seeds from any winter squash you cut up this fall. I bet you didn't know that! If you did, then high five!

These seeds are sweet, spicy, slightly smokey and totally addictive. I made these when it was already dark out and had to save my photos for the morning, so I limited myself to a handful. It was torture. Don't do that to yourself, just eat them hot out of the oven!

Maple Sriracha Pumpkin Seeds

1 1/2 cups pumpkin or any winter squash seeds, cleaned of stringy squash guts

1 Tbsp bacon fat, melted (or olive oil)

1 Tbsp sriracha

1 Tbsp pure maple syrup

1 tsp smoked salt, or kosher salt

1. Line a baking sheet with parchment or nonstick foil. Preheat oven to 325F.

2. Bring a pot of water to a boil and add a good little handful of salt. Add the cleaned pumpkin seeds to the pot and boil for about 8 minutes. Drain and pat dry with paper towels. It's ok if they're a little sticky, they don't need to be bone dry.

3. Add the boiled seeds to a small bowl and add the fat, sriracha, and maple syrup. Stir until well combined. Sprinkle on the salt and toss well. Spread in an even layer on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, stirring frequently, or until they are golden brown. Sprinkle with a little extra salt if desired and dig in!