If you are carving any pumpkins for Halloween this year, do not forget to save the seeds! These plentiful little things make a delicious snack and are quick and easy to prepare. Two pumpkins makes a mason jar full which should give you good snacks for a day or two.
Last year when I tried to make pumpkin seeds I burned them, so this year I put a little bit more research into the best way to cook them. I probably over compensated, but if you want the most out of your seeds feel free to follow the recipe below.
The first step is always cleaning the seeds. This is the one part of this meal which I wouldn’t describe as easy, in fact it is kind of a nuisance. The cleaner you pick them out of your pumpkin, the simpler it is to just rinse them in a colander with hot water for a few minutes and swirl them around so any excess pumpkin goo goes to the bottom.
For the best seeds it is recommend to boil them in salt water before roasting. I put a full teaspoon of salt in a medium pot of water and boiled the seeds for about five minutes. This is supposed to help make a crispy shell and also brings out some of the best flavor. It also helps to spread a delicious, pumpkin-y smell throughout your home.
Once you drain the seeds, pat them dry with paper towels to remove excess moisture. Then spread evenly across a baking pan or cookie sheet. There should be little overlap.
Drizzle the seeds generously with olive oil, and roll them around with your hands to make sure each seed gets some oil. Sprinkle generously with salt, and put them in the oven at 325 degrees. Bake for 10 minutes.
Pumpkin seeds should be crispy with all the moisture from the oil soaked into the center. If you let them dry out fully (a few days) before storing them they can keep for up to a year. I put mine directly into mason jars for snacks, and they will keep for over a week that way as well.