I really don't enjoy carving pumpkins, but when all the mess is cleaned up, I get a little excited when I remember that I get to roast the pumpkin seeds!
This year I found an article on seriouseats.com about 5 Ways to Spice Up Roasted Pumpkins Seeds. My favorite method is the typical salt and olive oil recipe, although I admit I haven't ventured to try any others!
Adapted from seriouseats.com
about 4 pumpkins worth of pumpkin seeds
about 2 Tbsp olive oil
about 2 tsp sea salt
a little pepper
Scoop out the inside of your pumpkin, and separate seeds from pulp. I rinsed mine, but found out that you shouldn't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor.
Spread seeds in one even layer across a baking sheet sprayed with a little nonstick cooking spray. Pour a little olive oil over the seeds then stir it all around until thoroughly coated. Sprinkle evenly with sea salt.
Bake at 350 degrees for about 30 minutes, or until the seeds are golden brown. You'll hear them sizzling as they dry out. Stir the seeds often while they're baking, so that they toast evenly.
Cool on a large piece of parchment paper for a few minutes before eating. You will hear them cracking and popping as they cool.
A few things that may have helped my seeds taste better this time:
1. I used two baking sheets to ensure that there was only a thin layer of seeds as they roasted. I think this helped them toast more evenly. Mine only took 20 minutes before they were golden brown.
2. We carved our pumpkins in the evening and I left the seeds out overnight on the baking sheets (with just nonstick cooking spray on it). I didn't roast the seeds until later the next afternoon. Maybe this made them dry out more?
3. In the past I think I've baked the seeds at a lower temperature for a longer amount of time. I think the hotter oven works much better!
3. In the past I think I've baked the seeds at a lower temperature for a longer amount of time. I think the hotter oven works much better!
Enjoy! Roasted pumpkin seeds are such an easy, tasty snack that you only get to take advantage of about once a year!
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We brine ours in salt water the night before and then let them dry out on some towels before roasting. This gives them a saltier taste.
ReplyDeleteYou're such a good mom! You're shaming me into buying a pumpkin just to roast some seeds. We're actually enjoying a new tradition as almost empty nesters. We will be celebrating Halloween tonight by passing out a few goodies to the little ones who come early. Then soon as it get's dark... we're off to the Olive Garden! (No wait on Halloween Night.) Of course we leave a big bowl of treats on the porch with the invitation to "Take One , Please" but we always wonder "How many kids does it take to empty the bowl when no one is looking?" But then... who cares?
ReplyDeleteLOL .. I am giggling as I read this Carolyn .. one Halloween some one should have a hidden camera to see what the kids really do with the open invitation on "take one please" with the candy bowl .. I love roasted pumpkin seeds but we haven't done it in a while .. now another reason I am already counting down the days until Halloween again ? LOL 2013 has to be a more special Halloween year because of the 13 ?? LOL
ReplyDeleteWe are almost empty nesters too .. fingers crossed this year will follow through with son and daughter-in-law finally living together in South Carolina .. BIG sigh ! LOL
Joy : )