It’s pumpkin carving time again, and with that comes the inevitable pile of seeds. But don’t throw those seeds out with the rest of the pulp or you’ll be missing out.
Roasted pumpkin seeds are a delicious snack you can make to add a little more flavour to the Halloween festivities. Their nutty taste is great on its own and can also be enhanced by the addition of your favourite sweet or savoury spices. And the kids get a kick out of the fact that you can eat something that came out of their jack o’lantern!
Here’s how:
- Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is best to do just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
- Bake at 325°F until toasted brown, checking and stirring after 10 minutes. Actual time will depend on the thickness and size of the seeds so be sure to watch them carefully and stir regularly.
- Remove from the oven and sprinkle with salt (kosher salt is best if you have it). Steak spice, chile seasoning or flavoured popcorn salts are other options for adding flavour. A sweet version can be made by sprinkling with sugar and adding a little cinnamon or ginger.
- Let cool and store in an air-tight container.
How do you enjoy your pumpkin seeds?
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