Every October I purchase pumpkins for Halloween and for some of my favorite fall recipes, one of which is roasted pumpkin seeds. I hope you are not throwing the seeds away when you purchase your fresh Halloween pumpkins! They are a healthy snack, full of fiber and so easy to prepare.
I am a devotee of this simple preparation and a highlight of my October.
Pumpkin seeds actually have two parts: the outer white hull covering and the green seed inside it. Both are edible.
This is so simple to do. Once you try it, you will wonder why you haven’t done this before.
The Preparation for Roasted pumpkin seeds
1) Lightly oil one or two half- sheet trays , depending on how large your pumpkins are. Ideally, you want something with sides as opposed to cookie sheets. One medium pumpkin will give you enough seeds to fill one half-sheet pan.
2) Preheat your oven to 300 degrees. Using a large serving spoon, scrape the seeds and pulp from the interior of the pumpkin, working from the base to the top. I scrape my seeds out on to a clean counter or brown paper bag.
3) You must separate the stringy somewhat slippery pulp from the white hulls. Place the seed hulls into a colander and rinse with cold water, making sure that only the seeds remain.
4) Shake the colander to remove any moisture. You want these to be as dry as possible.
5) Spread the seeds out into a single uniform layer and roast for 30 minutes. This initial baking is to dry out the seeds.
6) Remove from the oven Scrape and toss them around with a small amount of olive oil to lightly coat them and sprinkle with kosher salt to your taste.
7) Return the pan to the oven and bake for an additional 20 to 25 minutes until they are just crisp and golden brown.
I like mine plain, just like this with olive oil and salt. However, you can add any additional spice mixes during the last 20 minutes of baking to customize them to your particular taste.
I hope you enjoy!
Wrote by: Julie Petrella