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Roasted Pumpkin Seeds

I stopped at a Fred Meyer on Halloween and they were giving away all of their decorative pumpkins for free. I got three just so I could do roasted pumpkin seeds.

I cut into them from the bottom, which makes it a little easier to sort through the strings and get to the seeds.

I like to leave them a little stringy, so they get a quick rinse.

Then into salted water to boil. 1/4 cup of sea salt. Boil until the centers darken.

Drain, toss with 4 tablespoons of butter and spread them out on a parchment-lined baking sheet. Sprinkle with coarse sea salt. Bake at 350 degrees, stirring every 15 minutes, until as roasted as you want them.

Eat them with the shells on, or crack them open in your mouth like sunflower seeds.

They keep well in the freezer.

The pumpkin shells can also be baked to eat right away. Or pureed for soups and other recipes. My shells went into a just-started compost pile, soon to be covered with leaves for the winter.

~Debbie

 

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