Okay it is September, but pumpkins are coming out and not only do they make great decorations, but are very tasty too. Pumpkin seeds can be made in a variety of ways for a great snack. This recipe is a classic roasted pumpkin seed done simply with olive oil and kosher salt, but the possibilities are endless. Choose other spices from savory to sweet; use your imagination and mix it up your way! The pumpkin my boys had tons of fun extracting the seeds from, came from a Harvest Moon pumpkin which in my opinion is a small pie pumpkin, but for making pumpkin seeds most any kind of pumpkin will work. If you are using a smaller pumpkin the pulp can make a great soup or puree for a main dish, quiche or pancakes. For a spicy take see Spicy Chipotle Chili Pepper and Black Pepper Roasted Pumpkin Seeds. Makes about 1 cup.
About 1 cup of pumpkin seeds, washed and drained
1/2 tablespoon of olive oil
1 1/2 teaspoons of kosher salt
Remove seeds from most any pumpkin, rinse using a strainer and remove any pulp. Pat dry, place on a baking sheet and toss with oil and salt. Evenly spread out on sheet. Bake in a preheated oven at 375 degrees for 25 – 30 minutes stirring half way through the process. Remove, let cool and serve.
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