Yum. A taste of fall. Roasted Pumpkin Seeds! Soooo delicious!
First, cut the top off your pumpkin.
Pull the “lid” off.
I’m going to bake down this pumpkin, so I cut down both sides to make two halves. This way, cleaning the seeds out becomes easier. However, if your pumpkin is bound to be decorated or carved, omit this step.
Pull out the seeds with your hand. This gets messy! When Nathan gets older, I’ll have him do it : )!
Separate out the sticky seeds, placing them into a bowl.
Give the seeds a bath with cold water.
After a few minutes swishing the seeds around, the orange pumpkin goo should just separate off the seeds.
Spread your seeds out on wax paper or parchment paper and allow to air dry for about 24 hours.
Set aside dry seeds in a bowl. My 2 large pumpkins yielded about 4 Cups of delicious seeds!
Grab your seasonings. In the past, I’ve always just coated my seeds with olive oil and sea salt and baked, but thanks to THIS recipe, I decided to upgrade them a bit. I used 3 T butter, 2 T olive oil, 2 tsp garlic salt, and 1 tsp seasoned salt.
I melted my butter, added the oil, and then spices. Stir well. Toss together with seeds, coating them well.
Lay seeds out in one layer on plain cookie sheet. I had so many seeds, it took me two batches to cook them all. Bake at 300 degrees for about 30min. My oven likes to burn everything, so I had to bake mine at 225 degrees for about 20min. It doesn’t really matter, except to watch them! They can overbake easily.
When they look this yummy, take them out of the oven.
And go ahead and eat them warm like I did! I couldn’t wait!
And here’s a sneak peak of what I did yesterday in Nathan’s room…while holding him in my other arm. What do you think I’m about to do?
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