Fall is here, and everywhere you turn pumpkins are saying hello. Which means its Pumpkin Season. 🙂
Even with all hallows eve around the corner, pumpkins are being carved everyday buy children and pumpkins are being cooked, sauteed, and baked by mommies. I know I fall into this same problem as many of you do wondering what do we do with all of those pumpkin seeds after the carving is done and decorating is finished.
Well, did you know that you could just roast and salt them and have an easy snack. It’s that easy, and to be even a little more adventurous you can eave the shells on…. WOOOOOOOOO!
I know, scandalous! 😉
Just boil them in salted water, then toast them in the oven.
Simple, Easy, Tasty!
Roasted Pumpkin Seeds
- One medium sized pumpkin
- Olive oil
- Salt
Preheat oven to 400°F. Cut open the pumpkin and start carving it out. With a strong metal spoon scoop out the insides, or like my son says, the guts. Then separate the seeds from all the stringy core. Rinse the seeds well.
In a small saucepan, add the seeds to the 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 the seeds saltier). Bring the water to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread a tablespoon of olive oil on a roasting pan. Spread the seeds out over the roasting pan, in one layer. Bake on the top rack until the seeds begin to brown (10-20 minutes). When browned to your preference, remove pan from the oven and let the cool. Make sure to let the seeds cool all the way down before eating, we don’t want anyone to burn themselves.
Enjoy! 🙂
