One of the side benefits of carving pumpkins this time of year is that you end up with handfuls of pumpkin seeds. Instead of throwing them out, take a few minutes to cook up a great snack…roasted pumpkin seeds.
After creating our magnificent scary work of art a few days ago, we decided to roast the seeds. Now, as you may already know, I tend to rather “wing it” in the kitchen so I just assumed that you rinse off the seeds and then toss them in the oven.
However, the SO is an engineer so he had to do some research before proceeding. And, bless his engineering heart, he found a key trick. Boiling the seeds for ten minutes in salted water before roasting makes all the difference. Who knew?
Roasted Pumpkin Seeds
Clean all the pumpkin “guts” off the seeds and rinse in a colander. Then boil in salted water for about 10 minutes and drain again in colander. Pat the seeds somewhat dry and toss in a bowl with a few splashes of olive oil and sea salt (you can use other spices if they appeal). Spread the seeds evenly on a cookie sheet and cook in oven (preheated to 325 degrees) for about ten minutes. After ten minutes, mix them up and put back in oven for about another 5 – 10 minutes. Watch them carefully to make sure they don’t burn. Pull out of oven and let cool in pan.
I’m enjoying noshing on those seeds right now as I write this post. Makes me want to carve five pumpkins next Halloween just so we end up with a larger batch of yummy roasted seeds.