That pumpkin we roasted last weekend is the gift that keeps on giving. I put the seeds and some of the guts of the pumpkin in the refrigerator for a few days so I could roast them when I got around to it, which turned out to be today.
I have burned more pumpkin seeds than I care to admit, so I was extra cautious with this batch.
Here’s the giant ingredient list:
First, rinse and remove all of the pumpkin guts from the seeds. This is the hardest part of pumpkin seed roasting, and it’s not really that it’s hard…it’s just kind of time consuming.
When rinsed, put the seeds and some salt in a pot of water and bring to a boil for a minute, then turn down and simmer for 5 minutes. Remove from heat and drain.
Dry the seeds on a plate with some paper towels, and transfer to a lined cookie sheet. Add about a tablespoon of olive oil, making sure it covers all of the seeds. Salt and pepper to taste.
Put into the oven and roast at 325 for 10 minutes. Remove from oven and stir, then roast for another 10 minutes.
At 20 minutes, check the inside of the seed. It should be medium brown. If it’s light brown (or green), it’s not quite done, so roast for another 5 minutes, or until the *inside* is medium brown.