Roasted Pumpkin Seeds

Fall has arrived and with it, the pumpkin season! There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.

I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. The larger carving pumpkins will yield large seeds, which are probably best to eat shelled.

The challenge is, how to get the salt inside the shells to the seeds? It’s easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds the method I learned from my mother years ago does the trick.

Boil the seeds first in salted water, then toast them in the oven. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water and how long you boil the seeds.

From the recipe archive. Don’t throw out your pumpkin seeds! ~Elise

Roasted Pumpkin Seeds Recipe

If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven.

Ingredients

• One medium sized pumpkin
• Salt
• Olive oil

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