After you’ve carved your jack-o-lantern for Halloween, it’s time to roast pumpkin seeds! Use this pumpkin seed recipe to make a salty, crunchy and healthy snack.
- One medium pumpkin
- Extra virgin olive oil
- Cut open top of pumpkin by cutting a circle around the stem end with a sharp knife, and pulling off the top. Use a spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place pumpkin seeds in a colander and run under water to rinse and separate the seeds.
- 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 would like your seeds if desired. 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 roasting pan or thick baking sheet with olive oil. Spread the seeds out over the roasting pan in a single layer, and toss 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.
- When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.