Admit it, you say you love pumpkins, but you’re really in it for the seeds. I haven’t carved a pumpkin in years. Yes it’s fun, but they rot so quickly. There goes a perfectly good pumpkin that could have been turned into soup or bread or muffins. I love food too much to waste any of it. So instead I keep my one (sometimes two or three) out and un-carved for the Halloween season. After I cut them in half, roast and puree the flesh, just like I do Butternut Squash.
But, what to do with all those seeds? I’m a purist at heart and like to keep my favors simple. A little olive oil and salt is all you need. The trick to getting them super crispy is to make sure the seeds are completely dry before roasting. To do so, I wash the seeds well, spread them on a plate to drive for at least a day. Then toss with olive oil and salt and roast. As for how long they keep? I wouldn’t know. A week seems like a long time around our house.
Roasted Pumpkin Seeds
- Seeds from 1 medium pumpkin
- About 2 tsp olive oil, divided
- 1 tsp salt
In a colander wash and rinse seeds very well until all residue is removed. Spread seeds on a large plate, blot with paper towels to remove excess water, and let dry completely for about 24 hours.
Preheat oven to 400°F. Brush cookie sheet lightly with about 1 tsp olive oil. Once seeds are dry, dump into a ziplock baggie. Add 1 tsp olive oil and salt. Seal bag well and SHAKE, SHAKE, SHAKE! until seeds are well coated.
Spread seeds onto cookie sheet and bake for 20-25 minutes, stirring occasionally, until brown. Store in a air tight container.