Okay so I’m a little late posting this one with Halloween just past, but there are still pumpkins to be bought and seeds to be roasted! I don’t know why I never saved the seeds from making jack o lanterns before. Too busy making art, I guess. But this year we had particularly seedy pumpkins, so I decided it was time to try it. The end result was quite tasty, sort of reminded us of popcorn actually.
Ingredients:
- raw pumpkin seeds, cleaned of goop and rinsed
- 2 cups of water per cup of seeds
- 1 tablespoon of salt per 2 cups of water
- seasonings of choice
- olive oil
Directions:
- Boil the cleaned seeds in the salted water for approximately 10 minutes.
- Drain and blot.
- Preheat oven to 400 degrees.
- Drizzle olive oil on a cookie sheet and spread the seeds in one layer.
- Bake for 10-20 minutes or until seeds begin to brown. Our were ready at 15 minutes.
- Once baked, sprinkle with seasonings of your choice. We used cumin, chili powder, and garlic powder for a Mexican flare.
2 thoughts on “Roasted Pumpkin Seeds”
This is the first year my friend and I didn’t roast the seeds from the pumpkins we carved. We were just so tired and in a hurry to get ready for Disney World. But I love pumpkin seeds. We never boiled them though…just washed them and roasted them. What does the boiling do? Make both the taste and the texture better? I need to try that next time!
It softens them a bit and infuses the salt through them better.