There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.
I love to eat them shells and all. The challenge is, how to get the salt inside the shells to the seeds? It’s easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds, I finally discover the best way to make that happen.
Boil the seeds first in salted water, then toast them in the oven at 400°F. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water and how long you boil the seeds.
So here is the quick recipe I used to make perfectly crispy toasted pumpkin seeds:
- Cut pumpkin, scrape out seeds, rinse.
- Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you like your seeds to be saltier.
- Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
- Preheat the oven to 400°F. Coat the bottom of a baking sheet with olive oil, about a teaspoon or so.
- Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
- Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. (Notice the extra salt on my baking sheet.) Add additional salt or seasoning if you like. Enjoy!
Happy Halloween Everyone! Have fun & be safe.