MOM Tip – It is pumpkin carving season and with that means a pile of pumpkin seeds that can now be created into a yummy healthy snack. So, get out the salt and oil and prepare to roast your own pumpkin seeds.
Roasted Pumpkin Seeds
– One medium to large size pumpkin
-Cooking oil or Olive oil
1 Preheat oven to 400°F. Cut open the pumpkin, scoop out the insides with a spoon. Separate the seeds from the stringy core. Rinse the seeds.
2 Place seeds in a small sauce pan. For every 1/2 cup of seeds add in 2 cups of waters. Add a half tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove f and drain.
3 Spread about a tablespoon of cooking oil or olive oil on the bottom of a roasting pan/cookie sheet or jelly roll pan. Spread the seeds out over the pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned , remove from the oven. Let the seeds cool all the way down before eating.
I make two different pumpkin seed batches. A salt one like your recipe and one with hot pepper flakes. The main reason we carve pumpkins is so I can bake the seeds. Yum yummy.