Between Thanksgiving pumpkin pie and Hallowe’en jack-o-lanterns, and the surge of pumpkin-spiced lattes in coffee shops, October is a very pumpkin-filled month. One of the best parts of cooking with or carving up pumpkins….is getting to chow down on fresh-roasted pumpkin seeds afterwards! And, bonus, pumpkin seeds are nutritional powerhouses!
So, once you manage the somewhat messy task of extracting the seeds from the pumpkin, what’s next?
1. Rinse the seeds thoroughly in a colander.
2. Spread out on a cookie sheet, cover with a cheesecloth and allow to dry overnight.
3. Toss the seeds with some olive or coconut oil, depending on your taste preference, approximately one tablespoon per cup of seeds.
4. Get creative with adding spices. Our favorite is Cajun seasoning and garlic salt, but the possibilities are endless.
5. Roast the seeds at 170 degrees for 20 minutes.
6. Allow to cool….and enjoy! Pumpkin seeds are fantastic on their own, or added to a salad.