Beyond Jack-O'-Lanterns: The Ultimate Guide To Pumpkin Seeds

It's that time of year where you head to the pumpkin patch and pick out the prime pumpkin to carve for Halloween. Jack-o'-lanterns are edible, but they don't taste very good (and the cut surfaces may harbor bacteria) — but you can pick out the pumpkin seeds and roast them for a snack or incorporate them into fall recipes.

This incredible recipe combines two of fall's best ingredients: apples and pumpkin seeds. Serve it either as an appetizer or a side dish, perhaps with some juicy pan-roasted pork chops. — Maria Zoitas

For the Baked Apples with Pumpkin Seeds recipe, click here.

Special contributor Create Live Blog says, "This is a great healthy alternative to chips, popcorn, and cookies." You can use the seeds of a fresh pumpkin for this recipe and add Cajun spice or other spices you may enjoy.

For the Cajun Barbecue Pumpkin Seeds recipe, click here.

These Chinese five spice pumpkin seeds pack a punch with the spice's aromatic flavors. — Elyse Cromer  

For the Chinese Five Spice Pumpkin Seeds recipe, click here.

This recipe calls for haddock, but you can also use sole or flounder fillets to make this main course, too. Serve with sautéed spinach or kale on the side. The pumpkin seeds can be made ahead and stored in an airtight container at room temperature until ready to use. — Whole Foods Market

For the Coconut-Crusted Haddock with Curried Pumpkin Seeds recipe, click here.

Add a little kick to roasted pumpkin seeds with this authentic Jamaican spice rub. —Mr. Brown's Lounge

For the Jerk Seasoned Pumpkin Seeds recipe, click here.

This delicious Maine lobster bisque is garnished with toasted pumpkin seeds for a nutty crunch. You can serve it as appetizer shooters or in small bowls.

For the Main Lobster Bisque with Toasted Pumpkin Seeds recipe, click here.

Try this recipe for a different take on the traditional mashed potato. Boil one-inch pumpkin chunks, purée them, and top with roasted pumpkin seeds.

For the Mashed Pumpkin with Pumpkin Seeds recipe, click here.

This is a quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad. 

For the Mustard-Baked Salmon with Pumpkin Seed Crust recipe, click here.

There's nothing like the smell of caramelized sweet acorn squash to whet the appetite in the dead of winter. Smoky cumin and toasted pumpkin seeds bring some serious flavor to the table. — Weight Watchers

For the PointsPlus Roasted Acorn Squash with Cumin and Pumpkin Seeds recipe, click here.

Pumpkin seeds add a nice crunch to this tangy salad, making this is a satisfying meal that would be great on any fall night.

For the Pumpkin Seeds, Feta, and Champagne Grape Salad recipe, click here.

Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor, respectively. Radishes are thrown in for good measure. This recipe uses candy-striped beets, but you can use any beet you'd like. — Will Budiaman

For the Roasted Beet and Arugula Salad with Toasted Pumpkin Seeds recipe, click here.

Here's a simple and flavorful side dish featuring butternut squash. Toasted pumpkin seeds lend a nutty, rich flavor and a distinct crunch to the squash, and dried cranberries add a little zing and sweetness. Serve this as an accompaniment to roasted meats, chicken, or fish. — Maria Zoitas

For the Roasted Butternut Squash with Toasted Pumpkin Seeds recipe, click here.

This is a delicious side dish made with Swiss chard, golden raisins, and pumpkin seeds. Special contributor Candice Kumai says, "Swiss chard is loaded with vitamin A for bright, gorgeous eyes, vitamin K for strong bones, and antioxidant vitamin C for glowing skin."

For the Sexy Swiss Chard with Golden Raisins and Pumpkin Seeds recipe, click here.

Instead of reaching for the bag of potato chips, try making this healthy, delicious, and spicy snack instead. You can use the seeds of a fresh pumpkin for this recipe—it's a super simple dish that tastes great.

For the Wasabi Soy Pumpkin Seeds recipe, click here.