Halloween is officially over! It’s about 10PM and the kids have stopped coming to the door. This year we carved 4 pumpkins and I took advantage of the seeds. I roast the pumpkin innards once in a while. I start craving for pumpkin seeds when the weather starts getting cold or in the months that in ‘R’. If the craving comes in September, I usually buy a pre-roasted bag and call it a year. If it happens during Halloween, you’ll find me separating the pumpkin meat from the seeds.
This year I went with a simple recipe – salt. I used salt in every step of this dish. After gutting the pumpkin, I put the innards in a bowl full of salted water. I’m not too sure why but it helped in the cleaning process. Other years I’ve tried a combination of herbs like rosemary and thyme but this year I wanted to go simple.
Here’s the recipe:
As many pumpkin seeds that you can collect.
Salt (not sure how much but I’d go with 1 teaspoon for every 2 cups of seeds)
Olive oil (1 teaspoon for every 2 cups of seeds)
Separate the pumpkin seeds from the meat. Try to clean the seeds as best as you can. Preheat oven to 300 degrees. Toss seeds in a bowl with the olive oil and salt (do this right after rinsing the seeds). Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown.
Separate the seeds and meat in salted water. Then you can also reduce the amount of salt during the roasting process.