This year after carving our pumpkin we saved the seeds to roast. This was the first time that I have done this and I have to say I was actually tempted to buy another pumpkin just to roast the seeds again!! Emily really enjoyed them so I think we will definitely be buying them in the store for a snack or to add to salads from now on.
Our Roasted Pumpkin Seeds
I googled recipes and then combined the basic ideas that I read to make ours.
First, I boiled the seeds in salted water for 10 minutes, this was supposed to make actual seed inside have a salty taste. I couldn’t really tell if it made a difference, so next time I will have to try it both ways. Then I set them on a cookie sheet to dry over night.
Once they were dry Emily mixed together 1 Tbsp of melted butter and 1 Tbsp of Olive Oil with a pinch of salt.
Next, she added the pumpkin seeds and stirred to coat them in the butter.
She dumped them onto a baking sheet
We put them in a 300 degree oven for about half an hour. I just kept checking them to see if they seemed like they were done. Not that I really knew what done looked like :0)
After they cooled a little bit we cracked them open and enjoyed them. I did read that you could eat the whole seed shell and all, but when I tried it was too hard for me.
What is your favorite way to roast pumpkin seeds?