Alright y'all — it's freakin' fall. Time for rich, decadent recipes laced with a multitude of spices, snuggling in sweaters and enjoying the beautiful sights of multi-colored leaves. Fall is absolutely and unequivocally our favorite three month long holiday at Freckle & Fair and we're not afraid to bombard you with a ton of fall-themed posts, because we know you love them, too, because you have a heart and eyes and taste buds and because duh.
You will probably be carving a pumpkin at some point during the autumn season, and at that point you'll be like, "Great, now I have a ton of pumpkin seeds that will decorate my trash can or compost pile." Even though I always have great intentions to roast pumpkin seeds, I just don't. I always begin a night of pumpkin carving bright-eyed, with dreams of intricate designs and beautiful squash homages to my favorite movie or literary characters, but one slice later and I've ruined absolutely everything and just settle with the traditional triangle-shaped eyes and toothy jack-o'-lantern grin. And after that disappointment, I'm usually ready to toss those pumpkin remnants in the garbage, meaning no roasted seeds.
But not this year! Now you've got a recipe and a purpose — something to look forward to, where those pumpkin seeds will sing alongside wonderful walnuts and spices and give you a protein boost for the morning. And hopefully, even if your pumpkin-carving dreams are a huge let down, you can raise your spirits by impressing everyone with a use for those seeds.