Monday, October 28, 2013

The Perfect Roasted Pumpkin Seeds

Halloween is just around the corner and in my mind it is the starting line of the holiday season.  Festivity is in the air, the temperature is cooling down and football is in full gear across the country.

This past weekend my cousins and I got together to do a little pumpkin carving.  As these things go, it might have been a little more competitive than in years past but a little family rivalry never hurt anyone....right?

Well we all survived and came out with several pretty spectacular looking one that might haunt my dreams.
With such an entertaining evening and so many pumpkins to clean out there was only one more thing we HAD to do before the cleaning began....roast the pumpkin seeds.  There are a million different ways you can do this and they are delicious still if you put them on a baking sheet (once cleaned of course), brush them with a little cooking spray or canola oil and season with a little salt and pepper, but this year I decided to do a little digging to see if there was anything I was missing.  Here is what I found and they were absolutely delicious!

Simple Roasted Pumpkin Seeds
Salt and Pepper
Pumpkin Seeds
Cooking Spray

Clean out your pumpkin reserving the seeds.  Rinse off the seeds removing as much of the stringy, gooey stuff as possible.  You don't have to get rid of every last strand as some of it will leave some delicious flavors but you certainly want to knock off all the chunks!

Boil the seeds in salted water for 10 minutes.  I had just under 2 cups of seeds so I used about 6-8 cups of water and 1/4 cup salt.  
Drain in a colander and pat dry.

Place on a baking sheet and toss in cooking spray.  Season with salt and pepper or your spices of choice.  You could do a million different things here from cajun to sweet!
Roast in a 325 degree oven for 10 minutes keeping a close eye on them as you don't want them to burn and every oven is different. 
 EAT and ENJOY!!

We decided our reward would be a bonfire with s'mores!
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