Who doesn't love to carve a pumpkin during the month of October? It's practically a required ritual for both kids and adults alike.
But before you can even start to begin that jack-o'-lantern, you first have to scrape out the guts of the pumpkin, and that includes its seeds. While you'll probably want to toss those seeds with the rest of the pumpkin pulp, don't! The seeds are edible and make a tasty and healthy snack if you just roast them. The best part is it's super simple.
Method for Roasting Pumpkin Seeds
- Use a large spoon to remove the pulp, stringy fibers and raw seeds from the pumpkin.
- Separate the seeds from the pulp and them place in a colander.
- Wash and remove any remaining pulp from the seeds.
- Transfer the seeds to a paper towel-lined plate and let them dry out as much as possible.
- After the seeds are dry, preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Place the dry seeds in a bowl and toss in olive oil, salt and black pepper.
- Spread the seasoned seeds out in an even layer on a lightly greased baking sheet.
- Roast the seeds for 12 to 15 minutes, tossing them every few minutes to ensure even browning.
- Remove from oven and serve immediately.
Flavor variations: For "Deviled Pumpkin Seeds" toss the seeds in 1 tablespoon Worcestershire sauce and 1/4 to 1/2 teaspoon chili pepper. For "Sugar and Spice Pumpkin Seeds" toss the seeds in 1 tablespoon sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground allspice. For "Cheesy Seeds" toss the seeds in 2 tablespoons grated Parmesan cheese and 1/2 teaspoon dried Italian seasoning.
Originally Published: May 21, 2007