I love fall.
There’s something about the crisp, cool air and the trees, decorated with color that just makes me feel so happy. When I was younger, I used to go deer hunting, so fall really just reminds me of the outdoors and nature.

Something even more special is that this is little A’s FIRST fall. His FIRST October. And his FIRST Halloween. So, what else are you supposed to do besides put your baby inside of a pumpkin and take adorable photos? He loved it though! He chewed all over the side of that gourd and loved every second of it. It took me a long time to get any shots where he’s not hanging off of the side of the pumpkin by his mouth. But teething is hard – so I let him chew! And chew. And chew. And eventually he stopped so I could snap a couple of pictures.

And then, the real fun began.
Roasted Pumpkin Seeds! Yum!

Of course I cleaned the pumpkin out. But then I separated all of the seeds from the stringy stuff. The seeds slide out relatively easy, and then I just threw all the gunk down the garbage disposal. 
I rinsed the seeds off a bit, but it’s not necessary to get the seeds completely and 100% clean. I then tossed them in a couple of teaspoons of coconut oil and some salt. 
Toss them in the oven at 300°F for about 45 minutes, and enjoy. 

Until next time, 

Savannah

Author: Savannah Baker

Savannah is a full-time mom of one, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.

  • It's such a great snack! I hope you enjoy <3 Thank you for reading, and for your comment

  • Fab idea – pinning this for later… I always keep pumpkin and squash seed and put them on top of crumbles and alike – but this is a fab idea too 🙂