Yesterday, the boys and I carved their pumpkins. We scraped out the insides, seeds, pulp, and all, and put it all in a big bowl. Then I preheated the oven while we finished carving the faces. Then I filled the big bowl of seeds/pulp with water about 3/4 full. The seeds should float to the top, leaving the pulp hovering underneath. You can skim the seeds out with your hands and put them in a colander to dry. And now you've passed the most tedious part! The rest is easy-peasy.
I carved two medium-sized pumpkins and had about 1 1/2 cups of seeds. I dumped them in a bowl, added olive oil, garlic powder, and salt. Then I mixed them up really well and spread them in a single layer on a parchment lined baking sheet. I popped them in the oven stirred them a few times throughout the roasting time, and there you have it! Enjoy your Fall treat and share with friends!
Roasted Pumpkin Seeds
Ingredients:
- 1 1/2 c pumpkin seeds, separated from pulp and air-dried
- 1 T olive oil or vegetable oil
- Salt, to taste
- Garlic powder, to taste (optional)
* I have also made other versions of seasonings, to taste:
- sugar, salt, and cayenne powder
- salt and pepper
- whatever sounds tasty
Directions:
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper (I am in love with the Reynold's pre-cut parchment sheets....so easy).
- Separate seeds from pulp. Fill bowl holding seeds/pulp with water. Scoop out seeds that have floated to the top and place in a colander to drain and dry a bit.
- In a medium bowl, combine seeds, oil, salt, and garlic powder ( or whatever combination of flavors you choose). Mix thoroughly and pour onto baking sheet. Spread out seeds into a single layer.
- Roast for 45 minutes, stirring the seeds every 15 minutes (this will ensure an even roasting). *Keep a closer eye on them if you choose to put sugar in your seasoning, as they may go from perfect to burned very quickly.
- Remove from oven, let cool a bit and enjoy them warm or store in an air-tight container once cooled.
