There’s something about hovering over a baking sheet filled with roasted pumpkins seeds that are still crackling after coming straight out of a hot oven. I pretty much always burn my tongue as I try to eat them as fast as I can. They’re the best when they’re piping hot!
I love to carve pumpkins every Halloween. It’s a fun interactive activity, good for farmers, makes interesting decor, makes great compost when you’re done, and the seeds are delicious when roasted.
I just separated the seeds from the guts of the pumpkins, rinsed them really well, put them into a zip-lock bag, and put them in the fridge (because I was too tired to roast them last night). This morning I threw them on a cookie sheet with some Kosher salt, and then roasted them in the oven for about 30 minutes at 400 degrees F. I stirred them up once during baking to get them unstuck from the cooking sheet. Cool them and store them for munching later. They probably won’t last the week.
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