With fall here – and more importantly, Halloween this weekend – we’ve been carving our pumpkins and decorating the house. And with five pumpkins to carve, we had quite a few pumpkin seeds that I didn’t want to throw away.
Easiest (and yummiest) thing to do? Roast them for a great treat. Oops, and I just realized I forgot to save a few for the wee ones to plant next year. Let’s hope that the great pumpkin seeds are enough of an apology for them.
Roasted Pumpkin Seeds
After removing the seeds from your pumpkin and separating them from the pulp, soak them overnight in water.
I know that isn’t a usual step, but I never skip it. Wanna know why?
So after your seeds have soaked and the ick has gotten off, rinse the seeds under running water. Spread them in a thin layer on a jelly roll pan on a sil pat (or lightly coat them in oil or use some nonstick spray – I prefer the sil pat). Lightly sprinkle them with salt.
Roast them at 325 degrees for an hour, stirring a couple times and reapplying salt if needed. Feel free to test them at the half hour point to see how they’re doing. You want them crunchy, but not brown.
Store them in a covered container after they’ve cooled.