I like Halloween pumpkin carving as much–if not more– for the seeds as for the Jack ‘o Lantern. Every year, after I roast my pumpkin seeds, I ask myself: Why don’t I buy pumpkins and do this more often? Roasted pumpkin seeds are addictively delicious. I’ve seen recipes for roasted pumpkin seeds with: curry, cinnamon-sugar, Tamari sauce, spicy garlic and cayenne…you name it. I’ll bet they’re all tasty as can be, but when I roast ’em, I’m a traditionalist all the way: olive oil and kosher salt, simple and satisfying as can be.
Here’s my recipe:
1. Scoop out the seeds from your pumpkin
2. Separate seeds from the pumpkin gook
3. Rinse seeds off in the sink (I do this in a colander) and dry on paper towel (I leave them overnight)
4. Scrape seeds off paper towel (they do stick) onto a cookie sheet or large, flat baking pan
5. Drizzle with olive oil and stir with your hands to coat
6. Sprinkle with kosher salt
7. Spread them as flat as possible in the pan
8. Preheat oven to 350 degrees
9. Roast seeds until golden brown (20-30 minutes)
10. Try to stop yourself from eating them all in one sitting
‘Tis the season to get busy in the kitchen, so HAPPY HALLOWEEN to all my readers from our very own busy bee!
Want to seed your foodie imagination with more deliciousness? Check out Wanderfood Wednesday!