A few days ago, Brian carved two large pumpkins in preparation for Chayton’s first Halloween. Of course we couldn’t resist roasting the seeds and having a crispy, salty treat afterward to enjoy as a reward for our labors.
To roast the seeds, first clean the seeds very well, removing all pulp. I put the seeds in a bowl of water and rubbed them together both with my hands and with a clean dish cloth. Then, put the seeds between two clean tea towels and pat to dry. Transfer the clean, dry seeds to a baking sheet (I lined mine with parchment paper) and sprinkle generously with fine sea salt. Roast in a 325*F oven for 10-15 minutes, or until just turning golden. Enjoy immediately! A seasonal treat- crispy, freshly roasted pumpkin seeds fresh out of the oven.
Sharon Dziekonski said:
I like some pulp residue on my seeds, gives them more pumpkin flavor I think. I simply de-string them before slow roasting with oil & salt.
I will try that next time. I never really liked pumpkin seeds unless they were already shelled. When they’re this fresh though… YUM!