Every Halloween growing up we would carve pumpkins, then my mom would roast the seeds. It's one of my favorite seasonal treats. I hosted some girlfriends last night for a fall fun nights to carve pumpkins, decorate Halloween themed Cutout Sugar Cookies, and have a fall food potluck. I made a crockpot of Raspberry Hot Toddies and Pumpkin Risotto. These are great to snack on, add to a salad, or add to the top of a soup!
Ingredients:
1 1/2 cups pumpkin seeds (rinse in cold water, removing as much pumpkin flesh as possible)
1 tablespoon olive oil
1/2 teaspoon salt
Optional Additional Seasoning:
Sweet & Savory
1 tablespoon brown sugar
1 tablespoon fresh rosemary, diced
Spicy:
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Preparation:
1. Preheat the oven to 400 degrees. Line a baking sheet with a Silpat mat or foil.
2. Heat a pot of water to a boil and add pumpkin seeds. Salt the water as you would to boil pasta. When at a boil, add pumpkin seeds and boil for 5-8 minutes. This will keep cook the insides of the seeds prior to roasting. Drain and spread on a paper towel to dry.
3. In a medium bowl, toss pumpkin seeds with olive oil, salt, and any additional desired seasoning.
4. Spread pumpkin seeds in a single layer on the baking sheet. Roast for 20-25 minutes, until seeds are crispy.
5. Let cool and store in an airtight container.
Ingredients:
1 1/2 cups pumpkin seeds (rinse in cold water, removing as much pumpkin flesh as possible)
1 tablespoon olive oil
1/2 teaspoon salt
Optional Additional Seasoning:
Sweet & Savory
1 tablespoon brown sugar
1 tablespoon fresh rosemary, diced
Spicy:
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Preparation:
1. Preheat the oven to 400 degrees. Line a baking sheet with a Silpat mat or foil.
2. Heat a pot of water to a boil and add pumpkin seeds. Salt the water as you would to boil pasta. When at a boil, add pumpkin seeds and boil for 5-8 minutes. This will keep cook the insides of the seeds prior to roasting. Drain and spread on a paper towel to dry.
3. In a medium bowl, toss pumpkin seeds with olive oil, salt, and any additional desired seasoning.
4. Spread pumpkin seeds in a single layer on the baking sheet. Roast for 20-25 minutes, until seeds are crispy.
5. Let cool and store in an airtight container.