Roasted Pumpkin Seeds
This is such a great activity to do with your children.
It makes for a great tradition to pass on.
But of course any age is going to enjoy this wonderful fall treat.
Before you roast the seeds, you need to dry them:
If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting.
Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
2 cups pumpkin seeds, rinsed 1 tablespoon olive oil (coconut or sunflower oil is fine, too) 1 teaspoon Kosher or sea salt
Additional Flavor Options
Old Bay seasoning,chili flakes, brown sugar & cinnamon, pumpkin spice, sea salt & vinegar, nutmeg, dill, or Herbs of Provence
MAKE IT YOUR OWN!
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.
Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.
Sprinkle with salt and any additional seasonings that you desire.
Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.
STOVE TOP METHOD
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt.
Transfer to a large shallow plate to cool before serving.