Start to Finish: 30 minutes
Difficulty Level: Beginner
Lots of pumpkins are carved into jack-o'-lanterns every fall, and discarding the seeds after scooping out a pumpkin is a waste of a tasty and nutritious treat. Roasted pumpkin seeds make a quick standalone snack and also a great addition to soups, salads and homemade trail mix.
- 1 cup pumpkin seeds
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Spice mix, optional
Cut a circle on the top of an upright pumpkin with a sharp knife. Remove the top of the pumpkin, and scoop out the pumpkin seeds with a large spoon.
Transfer the pumpkin seeds into a colander and run them under cold tap water. Rinse off the pumpkin strings and pulp from the seeds; transfer the cleaned pumpkin seeds into a pot. Season them with salt, and add enough water to cover the seeds. Bring the water to a boil. Simmer the pumpkin seeds for about 5 minutes, and drain them in a colander.
Preheat the oven to 300 degrees Fahrenheit.
Once the seeds are dry, put them in a bowl and stir in the olive oil and any spices or herbs of your choice.
Spread the pumpkin seeds onto a roasting pan; bake for about 15 minutes or until the pumpkin seeds are light brown.
Remove the pumpkin seeds from the oven and let them cool before serving.
Use the pumpkin seeds as a garnish. Sprinkle pumpkin seeds into a salad to add a crunch to the texture. Add them to potato soup for the same effect.
Add pumpkin seeds to your breakfast. Pumpkin seeds can be sprinkled on top of muesli or granola. Garnish breakfast muffins with pumpkin seeds.
Store the pumpkin seeds in an airtight container after they are completely cooled, for later use. For long-term storage, refrigerate or freeze them in plastic bags. Pumpkin seeds can last up to two months refrigerated.
- Photo Credit robynmac/iStock/Getty Images
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