Ever wonder how to roast pumpkin seeds? I know that every time you scoop out the inners from your Jack-o-lanterns the thought probably crosses you mind.
It is easy to roast these tasty little snacks but I do have to admit I have never found a graceful way to eat them
Sitting on the back porch eating the roasted pumpkin seeds with the kids on a warm autumn day it probably the best way to go about it.
I have to admit, I find pumpkins to be glorious. Remember that they were the vegetable that was picked by Cinderella's fairy god mother to be made into a coach! With a vibrant orange color they are perfect for decorating your home inside and out.
It is an added bonus that both the outside flesh and the inside seeds are edible.
Pumpkin seeds are full of great vitamins. They have most of the B vitamins and vitamins A and C. These are a tasty little snack that are easy to make.
I tend to carve my pumpkins for Halloween over a few days as often I will do up to a dozen. I set up the kitchen the same way for fast and easy clean up.
I lay the bare kitchen table with newspapers. I have a large colander ready to put the seeds in and a large bowl to take the stringy excess to the compost.
I have tried various methods over the years to find what is best to scrap out the insides of pumpkin and for me I just find a large sturdy metal serving spoon to be the best.
Since I will be decorating the pumpkin I use a sharp knife to cut a circle at the top of the pumpkin and put the pumpkin lid aside.
Scrapping out the inside I divide the seeds from the stringy bits and place the seeds into the colander. When I am finished cleaning out the inside of the pumpkin I rinse the seeds under cold water. Dry them as much as possible with a clean kitchen towel then lay them out on a baking sheet in a single layer to dry. The drier they are the better they will roast.
Take the dried pumpkin seeds and in a bowl add about 1 tablespoon of oil to about 2 cups of seeds and salt them well.
Pre-heat your oven to 350 Fahrenheit. Place the seed on a cooking sheet so they are evenly spread out. Put the seed into the oven for 20 to 30 minutes stirring them once or twice. You will be able to smell them when they are roasting and they will be slightly browned when done. If you have found that you have too much oil on them, blot the roasted seeds in a paper towel and then re-salt them.
While you could add different spices along with the salt I enjoy the traditional taste of this simple snack. If you are feeling adventurous then try something spicy like a curry powder.
When I am finished I take the bowl of stringy stuff to my compost and roll up all the newspaper and also put that in my compost. I just need to clean the bowls, spoon and knife and I am done.
Learning how to roast pumpkin seeds is so simple. When they are cooled I like to place some of them in decorative plate like this leaf plate but truthfully I usually set them up in two bowls, one with the seeds and the other to place the shells as I munch through them as I read a mystery book and enjoy the coziness of the fall.
Enjoying this article? Get more great reading monthly. Sign up for the More Style Than Cash Newsletter!