Wednesday, November 4, 2009

Roasted Pumpkin Seeds

When we're carving pumpkins, we always save the seeds for roasting. We also save the pumpkin flesh that we scrape out for Fresh Pumpkin Pie, and usually the boys eat their fill of raw pumpkin too. They eat more after it's been roasted, so it's actually amazing that we have any left for pie at all!

Simply reserve your seeds in a clean bowl as you are cleaning out your pumpkin. Never mind if some of the pumpkin strings are still attached, they'll just make your seeds more flavorful. When you've got all your seeds, add a couple tablespoons of olive oil to them. Sprinkle them with sea salt (our favorite), and/or any number of spices. I've used rosemary + salt; hickory seasoning; you name it, it's all good. It really just depends what you're in the mood for. Just be sure to mix it up well.

Preheat your oven to 350 degrees F. Spread your oiled and salted seeds out onto a baking sheet, in a relatively single layer. (I fit all the seeds from two large pumpkins onto one sheet, but I probably should have divided them). Sprinkle lightly with just a bit more salt, then bake for 10 to 15 or even 20 minutes, stirring a couple times with a wooden spoon, until the seeds are golden brown and crispy. (the more strings you left, the longer it will take!)

Allow to cool, then store in a plastic bag or container, unless you sit down and eat them all at once!

1 comment:

Katy ~ said...

I haven't had roasted pumpkin seeds since I was a wee girl. Oh, the wonderful food memory it evokes. Thank you for the delicious reminder and a terrific recipe.

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