Monday, October 26, 2015

Oven-Roasted Pumpkin Seeds

Pumpkin carving is a serious undertaking in our house.  Growing up, Dad's neighborhood claim to fame was always his elaborate carvings - and lots of them.

I've never been much of a carver, so I always got seed duty.  Separating the pumpkin's seeds from the orange fibers and roasting them into a delicious, healthy snack.  For me, Halloween is Roasted Pumpkin Seeds.

Turning the the leftover bits of pumpkin into a tasty snack is fun for all ages with these simple instructions.

Oven-Roasted Pumpkin Seeds

1)  Start with your carving pumpkin.  When you open it up, scoop all the contents into a large bowl.

2)  Separate the seeds from the orange fibers.  Don't worry about getting every last one, make it easy for yourself by choosing the easiest and letting the more challenging bits go to the compost bin.

3)  When you're nearly done, preheat the oven to 200 F.  Spread the seeds into a roasting pan and drizzle with olive oil and sprinkle with salt.

4)  Place the seeds into the oven and roast them for 20 minutes, or until they're lightly toasted.  I recommend stirring them at around the halfway point, so both sides are evenly toasted.

Once they're cooled, store them in upcycled glass jars or in individual food storage baggies.  They stay fresh for several weeks - plenty long enough for the whole Fall season!

The seeds can be eaten whole, with the white shell and all, for a super-healthy snack.  


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