Thursday, November 4, 2010

Roasted Pumpkin Seeds

I probably should have posted them a little closer to Halloween, but I suppose some you might be making pumpkin pies from real pumpkins this year. Or you can also roast the seeds from other large squashes, like the spaghetti squash. I soak and boil my seeds first so that the outer shell is easier to eat and therefore there is no need to shell these bad boys. Just eat them up!

Seeds from a pumpkin (mine yielded about 1 cup of seeds)
table salt
olive oil
sea salt
  1. Remove the innards from your pumpkin (in my house this job is done by the pumpkin carvers~ husband and children). Separate the seeds from the stingy fleshy bits of the pumpkin and soak the seeds over night in cool water. Drain the seeds and place them a sauce pan with 2 cups of water for each 1/2 cup of seeds. To this add 1/2 teaspoon of salt for each cup of water used. Bring the seeds to a boil, reduce heat slightly and allow to boil gently for 10 minutes.
  2. Preheat the oven to 350 degrees. Drain the seeds, and place them on a foil lined cookie sheet. Lightly toss the seeds with 1 teaspoon of olive oil for each 1/2 cup of seeds used. Also add sea salt to taste. Bake seeds for 10 to 20 minutes or until golden brown.

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