Pumpkin Seeds
I really do love pumpkin seeds. There’s something amazingly salty about them, and they’re just terribly wonderful to crunch. You feel like you’re eating something “bad”, but they’re actually good for you!
Since pumpkin carving time is upon us, it stands to reason that we have also reached that wonderful night of the year when there are seeds to roast! I learned today that pumpkin “guts” can actually do a number on your plumbing system. (Read the article here.) So why create waste? Roast those glorious guts!
This is a great recipe to do with the kids!
ROASTED PUMPKIN SEEDS
Seeds from one pumpkin
2 tb Vegetable oil
Salt to taste (I like a lot!)
Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. (Do NOT throw the pulp down your garbage disposal! Pumpkin pulp is not plumbing friendly!)
Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water.
Dump the seeds, a small amount at a time, onto a stack of paper towels and pat dry.
Spread the seeds onto a large baking sheet and allow to finish air-drying for an hour or so. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning.
Remove from the oven and allow to cool before serving.
October 19th, 2007 at 7:12 am
Every recipe I’ve seen swears by putting curry on them. I’m southern/italian, though, so it’s either Lawry’s seasoning salt or copious amounts of garlic salt.