Wednesday, November 7

HOW TO: Roast Pumpkin Seeds

Now that autumn is here, Halloween has past, and pumpkin pies are in full bake, we look to other fall favorites such as the pumpkin seed.


These fantastically roasted treats are perfect for snacking, make great garnishes to salads, and are a little addictive. I like setting a bowl out while watching a movie or family game time.

Pumpkin seeds are easy to roast and easily adjust to any seasoning desire. To begin, you will want to cut the top of your pumpkin off. Remember if carving keep the hole large enough to fit your hand, but not to take up much carving space.

Using a pumpkin scraper or spoon, scrap out the inside or guts if the pumpkin. I like to place a large bowl in center of table if doing multiples.

One cleaned out, your pumpkin can be carved or roasted. Now let's work with the guts.

Working in small batches place guys into a colander in the sink.

Start luke warm water running over contents, you will notice the meat sinks and seeds float. Slowly pick out the meat, you may want to give the meat a squeeze to loosen seeds.
 

Once done move clean seeds to bowl and continue until all meat is discarded.

Preheat oven to 350 and line baking sheets with parchment. Pour seeds into a relatively single layer on sheet.

Now time for seasoning, you do not have to season at all, but the standard is to salt them.

If salting, just sprinkle salt over seeds to your liking. Keep in mind, you are only salting one side of seeds.

Add additional seasoning if desired.

Place seeds in oven for 10-15 minutes until lightly golden and feel dry to touch.

Turn heat off from oven and open door slightly to vent heat, leaving seeds in to finish drying out.

Allow to vent 30 minutes and then remove try's from oven.

Pour seeds into bowl and enjoy! Will keep for 1 1/2-2 weeks.