Monday, November 8, 2010

Toasted Pumpkin Seeds Recipe


  • One medium sized pumpkin
  • Salt
  • Olive oil


1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Very Yummy!


Maura @ Lilac Lane Cottage said...

Hello! Good to 'see' you. I've made roasted pumpkin seeds before but not this way...I'm just going to have to give this a try when we cut open our pumpkins! Thanks for sharing. I hope you and yours are having a wonderful day.
Maura :)

Vickie said...

I wondered if anybody but me ate the entire seed. It's too much trouble for me to try to crack open and just eat the insides!