I needed to do something with all the leftover pumpkin seeds from the 5 jack-o-lanterns I made for Halloween this year. So the same night I carved all the pumpkins (I told you I had a backlog of food posts), I roasted the seeds using this Bobby Flay recipe. The flavor was delicious, but then I remembered I don’t like eating pumpkin seeds. There are always bits left in your mouth.

This is such a straightforward recipe that it seems silly to post the process photos. There are two of them: clean seeds, and covering the seeds with spices. You get the idea.

Spicy Pumpkin Seeds (from Bobby Flay)

3 cups pumpkin seeds
2 tablespoons canola oil
1 1/2 tablespoons ancho chili powder
1 tablespoon kosher salt
1 teaspoon chile de arbol powder

Preheat oven to 350 degrees F.

Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.