September 22, 2016

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds is a fall tradition!  When you carve your pumpkins, roast the seeds in the oven for a festive, crispy, delicious snack.

Roasted Pumpkin Seeds is a fall tradition!  When you carve your pumpkins, roast the seeds in the oven for a festive, crispy, delicious snack.

One of my favorite things about Halloween is carving pumpkins.  My husband and I have made a tradition of carving them together every year, even before we had kids.  It's super fun and festive and something I really look forward to doing when October rolls around.

As much as I love pumpkin carving, it's not just the jack-o-lantern you get from the pumpkin that I love.  It's all about the seeds!  You know, all of the dozens and dozens of seeds you scoop out with the pumpkin pulp that usually gets thrown in the trash.

Don't throw them away!  Those little seeds are not only edible, but absolutely delicious!  If you are throwing them away, you are really missing out on the best part of the pumpkin.

When you roast pumpkin seeds in the oven, they get nice and crispy and golden.  You can season them with the spices of your choice making them a sweet or savory snack. Being a savory girl, I love to use garlic powder, smoked paprika, cumin, and chili powder.

How do you like to season your pumpkin seeds?  Do you use the same method as I do?  I'd love to hear how you roast your seeds in the comments below!


Roasted Pumpkin Seeds

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Ingredients
  • 1 pumpkin
  • olive oil
  • salt
  • additional seasonings* (optional)

Instructions
  1. Preheat oven to 400 degrees.  Cut the top off of the pumpkin.  Using a large spoon, scoop the pulp and seeds from the inside of the pumpkin into a large bowl of water.  Break up the pulp with your hands separating the seeds from the pulp.  The seeds will float.  Remove the seeds to a colander and discard the pulp.  Rinse the seeds removing any pulp left attached to the seeds.
  2. Boil the seeds.  Use 2 cups of water and 1 tsp of salt for every 1/2 cup seeds.  Boil for 10 minutes.  Drain.
  3. Spread pumpkin seeds onto a baking sheet, drizzle with 1-2 tsps of olive oil, and toss to coat.  Season with additional seasonings, if desired.  Bake in the preheated oven for 10-20 minutes, until browned to your liking.  Stir occasionally while cooking to ensure even browning. Eat warm or cool completely. 

Notes
  • *Try using savory seasoning like cumin, chili powder, and garlic powder or go the sweet route and use cinnamon and sugar.  I personally like them savory.
  • Store at room temperature in an air-tight container
  • Source: Simply Recipes


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