How to roast pumpkin seeds

Turn the seeds from your jack-o-lantern into a toasty treat.

Wed, Oct 14 2009 at 1:15 PM EST

Photo: thegardenbuzz/Flickr

We'll be carving pumpkins this weekend. After we scoop out the insides, we'll roast the seeds for a healthy treat. If you've never roasted pumpkin seeds before, follow these easy steps.

Separate the pumpkin seeds from the pulp while it's all still wet. Once the pulp and the seeds dry, it's more difficult to separate them.
Rinse the pumpkin seeds under cold water to remove any remaining pulp stuck to them.
Toss the seeds in a small amount of olive oil or other healthy oil (like canola).
Sprinkle with salt or other seasonings (see suggestions below).
Bake at 325° F for 25 minutes, stirring every 10 minutes or so.
Allow to cool. Store in an airtight container.

Seasoning suggestions:

1/4 tsp salt, 1/16 tsp garlic salt, 1 teaspoon Worcestershire sauce for each cup of seeds
1 tablespoon of seafood season (like Old Bay) for each cup of seeds
1/8 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper for each cup of seeds
Tabasco sauce and salt — adjust to your taste
Italian seasonings, Parmesan cheese, salt and pepper — adjust to your taste
Pumpkin pie seasoning — adjust to your taste

Do you have a mixture of seasonings or spices that you use when roasting pumpkin seeds? Share it in the comments!

Photo: thegardenbuzz/Flickr

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