Wednesday, October 21, 2015

Roasted Pumpkin Seeds

Being right in the middle of the fall season means that pumpkins are everywhere, and with Halloween coming, many people take to decorating them and putting them out for display.  If you are a pumpkin carver, then you know one of the first steps is getting out the seeds.  Don't throw them away because they can make for a crunchy treat in just a few simple steps.

As you're gutting the pumpkin, throw all the seeds into a large mixing bowl.  Don't worry about removing the guts from the seeds, just focus on the job at hand.  Once it's done, fill the bowl with the seeds with warm water and swirl them around with your hand.  This will help most of the strings and fruit come away from the seeds.  Use your fingers or a large flat strainer to skim the seeds out of the water- avoiding any of the leftover innards- and place the seeds in a colander.  Rinse them again, removing anything that is not a seed.  Pat the seeds with paper towel to remove some of the water, but watch out because they will be slippery.

Line a sheet pan with foil and spread the seeds out.  Melt 2-3 tablespoons of butter and pour over the seeds, stirring them on the pan to coat them all.  Spread the seeds in a single layer and sprinkle with sea salt until they are all lightly coated.  Place the seeds in a 375 degree oven and roast for 30-40 minutes, stirring every 10 minutes, until the seeds are a nice golden brown.


Instead of sea salt, try one of the following:

  • garlic salt
  • powered ranch dressing mix
  • cinnamon and sugar
  • Old Bay seasoning


Kristen Skelton of Milo and Molly is a self-taught sewist, Kristen who runs her business while staying at home with her two small children.  Fueled by an endless supply of tea, she sews late into the night when the house is quiet, most often accompanied by her faithful poodle, Casey.  Stop by and see her collection of bold modern accessories and home goods.
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