Better late than never! I bought a pumpkin for Halloween and never got around to carving it 😦 My excuse is that I was working on my costume, but really I was just too busy and never got around to carving it in time for the holiday. A craving for some salty goodness encouraged me to find the time to do this, and I realized it really didn’t take long at all – carving the pumpkin would have taken some time, but making these roasted seeds did not.
The secret to these is boiling them in salty water before cooking. This way there is salt throughout the seeds and evenly distributed, not just sprinkled on top.
You could also add some chill or other spices, but I’m a bit of a purist on this one. I only make them once in a year, and share them, so I only get a little taste once a year.
What you need:
- seeds from pumpkin (mine contained about 1 cup of seeds)
What you do:
- Remove the seeds from the pumpkin and get rid of any stringy bits.
- Preheat the oven to 400F. Place the seeds in a pot with 1 cup of water and 1 tablespoon of salt. Bring to a boil and simmer for about 10 minutes.
- Strain the seeds and place on a baking pan. Salt lightly, then place in the oven. Roast for about 10 minutes, removing from the oven once halfway through to move them around a little.
- Remove the seeds from the oven when they are lightly browned and let them cool completely before storing in as airtight container.