SUNDAY… October 26 – Greg and I had these pumpkins…so naturally, I wanted the seeds…because…ROASTED…PUMPKIN…SEEDS. Heck. Yes.
I wish I had a photo of me trying to pull all the seeds out of the insides of those pumpkins. I’m pretty sure two VERY LARGE pumpkins took me close to two hours…sitting on the floor of our living room, with two trays in front of me…separating out the seeds from the guts. Don’t feel too bad for me – we were binge-watching Breaking Bad…Season 1 is done (finally). Don’t judge – we’re behind. LOL.
Roasted Pumpkin Seeds (3 Ways)
Suggestions for seasonings: Salt/Pepper/Cayenne, Old Bay, Cinnamon/Sugar
- Pull apart the seeds from the guts of the pumpkin.
- Put the seeds into a pot, and fill with water.
- Let the pot of water come to a boil, and let boil for 10 minutes.
- Drain and rinse the seeds.
- Dry seeds thoroughly.
- Place seeds in a mixing bowl, and add your seasonings of choice, along with a tablespoon of oil.
- Spread seeds on a parchment-lined baking sheet.
- Roast in the oven (at 350) for approximately 30-45 minutes.
- Periodically (every 10 minutes or so), check on the seeds by shaking them around, and making sure they’re not burning.
- If needed, keep them in the oven for additional time – you’ll want the seeds crispy.
- Take them out and enjoy.
Here are the Salt/Pepper/Cayenne seeds:
And the Old Bay seeds:
Finally, the Cinnamon/Sugar seeds:
Doesn’t carving pumpkins automatically make you think of roasting pumpkin seeds? If it doesn’t, that’s ok – if it does, anyway you do them, enjoy them!! They certainly didn’t last long in my house!!