Roasted Pumpkin Seeds Recipe
This post written by guest blogger—Laura Sampson
Hands down my favorite part of carving a pumpkin has always been, even as a child, roasting the pumpkin seeds. Sure the face was great to work on, although being the younger child I never actually GOT to carve any of the face, or design it, but roasting the pumpkin seeds was the best. And for me it still is. I let my kids have all the fun of designing, dad helps them carve but I am in charge of the pumpkin seeds. I think I have it down to a science, or at least I have convinced myself that I have.
The Right Tools
For scooping pumpkins out the best tool I’ve found has been the humble ice cream scoop–it’s meant to scoop ice cream so it will stand up to the toughest pumpkins–if you don’t have a good scoop try a pumpkin carving set available seasonally–the scrapers work especially well.
Get To Picking
Pick through the pumpkin’s insides to get all the seeds separated out–sometimes filling a bowl with water can really help you out–the seeds will float as you swish the insides around.
A quick wash will get the last bit of pumpkin off.
Let ‘em Dry
Pumpkin seeds need to dry for at least an hour but maybe more like four hours–I don’t know why but they just taste better that way.
- 1 ½ cups of pumpkin seeds-air dried for at least an hour
- 1 teaspoon good olive oil
- 2 pinches of salt
- 2 teaspoons butter
- Preheat the oven to 325?
- In a bowl toss the air dried seeds with the olive oil
- Spread on a baking sheet
- Bake in a 325? oven for 30 minutes
- Stir them after 10 minutes and 20 minutes
- At the 25 minute mark drop the butter on the seeds and stir to coat
- Roast 5 more minutes
- Cool before eating, they will be hot
Variations: Spice 'em up! Use cumin and chili powder for south of the border flavors, or garb your favorite seasoning salt or spice rub and give them a ligth tossing.
So simple, yet so delicious! And if you happen to have any left after they cool off a bit they make a great addition to lunches or salads. They never last that long around our house though.
Laura Sampson is a life long Alaskan. She and her husband raise their 3 boys on a micro farm in the agricultural center of Alaska. While trying to eat local is a worthy endeavor the whole family agrees that a nice big box of fruit once a week makes life much more pleasant and sweet.