Rylie Horrall | Lifestyle Editor
Instead of tossing the seeds after gutting a pumpkin, turn them into a festive, tasty snack for the fall season.
ROASTED PUMPKIN SEEDS
Start to finish: 25-30 minutes
Servings: 1 ½ cups
1 ½ cups of pumpkin seeds
2 teaspoons fine sea salt (and more for serving)
2 teaspoons of olive oil, coconut oil or nut oil (such as walnut)
2 teaspoons of favorite spice blend (such as curry powder, harissa and chili powder)
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.
Scoop seeds from a pumpkin while water is boiling. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.
Contact the author at rhorrall17@wou.edu
Photo by Caity Healy
