Roasted Pumpkin Seeds

Sunday, November 1, 2009

Carving pumpkins or making pumpkin puree? Don't throw out those seeds!  This is the best part of the pumpkin if you ask me. :)  There is a trick to getting your pumpkin seeds to be salty boil the seeds in salted water first, and then toast them in the oven.

Roasted Pumpkin Seeds

  • One medium sized pumpkin
  • Salt
  • Olive oil
  1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides.Separate the seeds from the stringy core. Rinse the seeds.
  2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

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