Make Roasted Pumpkin Seeds for a Yummy Halloween Snack
Fall means Halloween and Halloween means pumpkins. It’s definitely that time of year when your home is filled with pumpkins and gourds and the spicy aroma of cinnamon wafts through the air. The availability of pumpkins has made them star in a lot of autumn recipes. Let’s not forget that Halloween would seem incomplete without carving a pumpkin or two.
With all the pumpkin carving going on, don’t just toss the seeds you scoop out of your pumpkins in the trash. Turn those Jack-o-lantern leftovers into a delicious fall snack by saving them and roasting your own pumpkin seeds.
Pumpkin seeds are a delicious and healthy snack that you can enjoy with your family anytime. For centuries, pumpkin seeds have been used as natural healing foods. They’re a good source of vitamins and protein, they have natural anti-inflammatory properties and they’re known to lower cholesterol and promote heart health.
Here’s an easy recipe to make a batch of this fun fall snack right in your own kitchen.
What You’ll Need
- Large spoon for scooping pumpkin guts
- Large bowl
- Vegetable oil
- Cookie sheet
- Oven mitts
- Sea salt or table salt
- Optional: If you want to take your pumpkin seeds a step further, you can flavor them with combinations such as lemon and pepper, garlic salt, Worcestershire sauce, ground ginger and cinnamon, or cayenne pepper and thyme to create interesting flavor variations.
1. Scrape out the pumpkin guts using a large spoon or scoop. Separate the seeds from the pulp using your fingers and rinse the seeds thoroughly in a colander placed under running water. Let the seeds dry thoroughly overnight or place them in a 200 degree Fahrenheit oven for about 10 minutes.
2. Place the pumpkin seeds in a large bowl and coat them lightly with melted butter and a touch of sea salt or table salt (or your chosen flavoring).
3. Spread the seeds evenly on a cookie sheet, lightly coated with vegetable oi,l and place in a preheated 275 degree Fahrenheit oven for about 25 minutes. Stir with a spatula occasionally for an even, golden brown roast. Check them every 5 minutes after the first 15 minutes of cooking, as the exact roasting time can vary based on your oven, seed thickness and seed dryness.
4. Remove cookie sheet from oven when seeds are a light golden brown, and scrape them into a serving dish with a spatula.
5. While still warm, season the seeds to taste with a little more sea salt or table salt and let them sit for 5 to 10 minutes until they’re cool enough to eat.
What’s your favorite seasoning to add to homemade pumpkin seeds? Try our recipe with your own twist and let us know how it turned out in the Comments section below. Bon appetit!