While I was in college, I worked at a preschool. Come Halloween time, we would play “Spooky Walk,” go pumpkin picking, and carve a class Jack-o-Lantern. The class would vote on whether they wanted a happy or scary face and we would get to work…making sure to save the seeds.
It was in this wonderful little preschool that I first discovered roasted pumpkin seeds, and I’ve had to carve a pumpkin every year since so that I can have this special treat once a year.
For my birthday, Brian took me pumpkin picking at K Family Farm in Paso Robles (what can I say…I like fall things!), and for Halloween, we carved our pumpkins! Brian made a SCUBA diver, and I paid homage to my Sheltie, Dolan…what do you think?
When we carved our pumpkins, I made sure that we both saved the seeds to roast. The hardest part of this recipe is carving the pumpkin, and the results are worth the slimy work!!
Roasted Pumpkin Seeds
– Pumpkin seeds (cleaned and rinsed – try to get rid of the orange gunk)
– Olive Oil
1. This step is optional, but if you like your seeds nice and salty inside and out, it’s totally worth it! For every cup of seeds, add two cups of water, two tablespoons of salt, and a drizzle of olive oil to a pot. Bring to a boil, and then simmer for ten minutes. Drain in colander. (This is called brining!)
2. Preheat oven to 400 degrees Fahrenheit. Spread seeds on a rimmed baking dish covered with aluminum foil. Dot pan with butter and sprinkle with salt.
3. Roast seeds for about 25 minutes. Shake the pan throughout to disperse the butter and make sure they cook evenly. They’re ready when they’re nice and golden brown.
4. Try not to eat them all in one sitting. Try to share. Or not…