One of the joys of having pumpkins everywhere you look is you get a nice snack out of them as well as a festive decoration. Whether you’re carving pumpkins or using them for simple decoration, they would be a waste if you didn’t use the inside for extra food.
Roasted pumpkin seeds can take a little longer to cook, but are a quick and easy snack, especially for college students who are running around from class to class. Plus, if you do not have a measuring system, this recipe is right for you because it is mostly to taste.
When you get a pumpkin, take out both the seeds and innards. Because a lot of the seeds are stuck within the guts, you need to move them around to find them all.
This is a recipe that gives your typical roasted pumpkin seeds with a little extra seasoning to add more flavor if you would like.
Fresh pumpkin seeds
- Preheat the oven to 325 F.
- Take the innards of the pumpkin and separate the seeds from the guts into a large bowl filled halfway with water.
- Mix them around until they are mostly clean of any pumpkin.
- Drain the water and extra pumpkin guts out of the bowl, leaving only seeds.
- Put the seeds in a pot and fill that with water until the seeds are covered.
- Boil the seeds until they turn a slightly brownish gray. Then drain the water again.
- Line a baking sheet with aluminum foil and spread out the seeds so they are mostly flat and not laying on top of each other.
- Drizzle olive oil on them and mix around until they are all covered. Cover the seeds with salt and mix them around again.
- Put in the oven for about 60-90 minutes or until they are slightly brown.
- While they are hot, cover them with salt again. If you want a sweet and salty taste, sprinkle brown sugar on as well.
- To melt the sugar, put in the oven for 2-3 minutes, so it does not burn.