For some unknown reason, our city (and most of Columbus) has opted to do trick or treating tonight instead of Saturday. God love the teachers that will have to contend with the sleep-deprived and sugar-hang over little ones tomorrow.
This past weekend we craved our pumpkins, and roasted the seeds. I haven't always had perfect luck with roasting seeds, but after many years of trying, I think we nailed it this year. And since this blog has the word "pumpkin" in its title, I just had to share...
Perfectly Roasted Pumpkin Seeds
Pumpkin Seeds (duh) --we used about 2 cups for this recipe
1-2 tablespoons olive oil
1 teaspoon kosher salt
Place the pumpkin seeds, with most of the pumpkin flesh removed, in a large bowl filled with water for about 15 minutes or so:
This allows much of the flesh to sink to the bottom while the seeds float on top, making it much, much easier to remove the remaining flesh.Next, let the seeds dry on a clean towel for a good bit, preferably overnight to make sure the seeds are very dry (and will roast better):
Preheat your oven to 300 degrees. Place the seeds on a cookie sheet and drizzle with olive oil and salt. Bake for 1 to 1 1/2 hours, turning the seeds on the sheet after about 45 minutes to ensure even baking:
Remove from the oven once they are browned slightly:
Go ahead and enjoy--they are a healthy snack full of good antioxidants and other nutrients. If you can, save some because I have a recipe I am trying out this weekend using them, and I will post it if it passes muster.Happy Halloween All!
SPC
3 comments:
I was hoping you would post a recipe for pumpkin seeds. I saved my seeds this year, planning to roast them. I thought I'd better find a recipe and then thought...I wonder if SP knows a recipe...thanks! :)
I roasted pumpkin seeds last night. The flavor was good, but I guess I don't like the hulls. I would like to try hulling the seeds and then roasting. Have you ever done that?
I'm so sad I didn't get to roast seeds this year again! Next year!
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