Roasting pumpkin seeds
It’s Halloween. Am I going to leave you high and dry? No. Voila, a recipe for how to roast pumpkin seeds.
You carved your pumpkin. Now you have all those lovely seeds left over (in all that … muck). What to do with them?
I used to have a trick to clean the seeds and make them nice and salty. I boiled them in salt water for about 10 to 20 minutes, then I would bake them nice and dry. However, I find as I age, I am liking the nuts and twigs part of life more and more, so I enjoy the flavor of the dirty seeds more now. Eew, I know.
Anyway, on to what to do.
While it’s O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. They won’t cook in time.
Preheat oven to 300° F.
Combine 1 to 2 tablespoons melted butter or oil (olive oil or vegetable oil works well) per cup of seeds.
Salt to taste.
If you like, you can add other spices like pepper, paprika, garlic, cayenne, cajun seasoning blend. I always add worcestershire sauce because that’s how my Mister rolls. I like paprika and cayenne and salt.
The beauty of pumpkin seeds is that they are pretty much a blank canvas. You can add whatever your favorite spice combo is and it always tastes good.
Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
Do yourself a favor and start checking in on them at 30 minutes, because every oven does things different. You might end up with burnt seeds otherwise. Such a waste.
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