Fall is (sort of) making an appearance here in Florida, and with Halloween just a few days off, pumpkin carving is in full swing. What to do with those handfuls of pumpkin guts? With a little work, you can sort out the seeds and roast them for a healthy treat!
Have you ever noticed how much seeds (and nuts) cost in the supermarket? It’s ridiculous. So save the pumpkin seeds you’ve got and save some cash!
There are several ways to roast the seeds, but my preferred way is low and slow. I’ll give alternative cook times if you don’t have an hour to wait, but roasting them slowly allows them to fully dry out and minimizes chewiness.
Here’s the recipe – or really, just how to roast perfect seeds. The seasonings are up to you!
Roasted Pumpkin Seeds
- Fresh pumpkin seeds
- Olive oil
- Seasonings of your choice
Preheat the oven to 250 degrees.
Separate the seeds from the pumpkin flesh; wash the sorted seeds in water and pat dry. Put them in a bowl and add a drizzle of olive oil. I like to put the oil in my hand and then stir the seeds with my fingers. All you want is a very light coat so the salt and seasonings will stick.
Here’s the fun part. Add a little salt (or not) and whatever flavors you prefer – Cajun, garlic, curry, Old Bay, or chili powder…or how about trying some cinnamon and sugar? You really can’t go wrong! I use about half a teaspoon of seasoning per cup of seeds, but adjust to your liking.
Spread the seeds on a baking sheet covered with parchment paper (you can do without but it keeps the seeds from sticking to the pan; don’t add nonstick sprays, it will add too much moisture). Try to get them in a single layer with minimal overlaps.
Bake for 45-60 minutes, check for crispness at 45 minutes (this means take one out and eat it!). If you have a lot of seeds on the tray, stir them around halfway through to help evenly cook them all.
If you don’t have that much time, preheat the oven to 350-375 degrees and roast for about 35 minutes. Just keep an eye on them!
After they’ve cooled, store in an airtight container at room temperature. How long will they keep? I don’t know – ours never make it more than a few days!