How to make roasted pumpkin seeds

Lay out plastic/garbage bag on a counter area so you can work on it. Cut open your pumpkin. We used ours for a jack-o-lantern too so we cut out the top.

Scrape out the insides with a large spoon and your hands.

Empty the contents (guts and all) into a large bowl.

Add water. The seeds will float making it easier to separate the seeds from the pulp. You will need to separate and this takes some time so be patient. The water helps. Focus on picking the pulp out.

Once separated, rinse the seeds well. The last bit of pulp should come off. It's ok if a little is still on there, but try to get most of the big chunks out.

Once they are nice and clean soak them in salt water. 2 cups of water to 1/4 cup of salt for every standard size pumpkin. Let soak several hours or over night.

After they soak, lay them on a few layers of paper towel to dry. You can cheat by using a blow dryer or even the oven but do keep an eye on them of you use the oven. You only want them to dry.

Toss/mix dry seeds in melted butter & salt (to taste) or just olive oil & salt if you don't want to use butter. For seasoning you can really use what you want. This is the fun part. So many options!

Set oven to 400 and roast till lightly brown and toasty. Clean up your mess while the seeds are cooking. Just wrap it all up in the plastic and dump... Easy clean up!

Serve warm or let cool. Just don't cover while still warm or else the seeds won't have that yummy crispness. Enjoy!

Watch the video: How to prepare pumpkin seeds (December 2021).