You can’t carve a pumpkin without roasting up a few pumpkin seeds. This is my favorite part of all when it comes to carving a pumpkin. Just give me the guts and I’m a happy lady.
I remember as a kid — my mom used to make us roasted pumpkin seeds. The nutty smell of them roasting in the oven just does something to spark the nostalgia of my younger days.
Watching my mom all those years — I learned a trick or two about how to roast the perfect pumpkin seed.
This is the secret: boil the pumpkin seed for about 10 minutes in salted water before roasting.
I called my mom to ask why she did this since most recipes have them going straight into the oven. I looked at a few recipes beforehand — since this was the first time making them as an adult — and she said that it will prevent the inside from burning before the outside has gotten the chance to turn a crispy, golden brown.
So that’s what I did. After washing all the pumpkin guts off — I found the best way to do this was to use a colander. Next I poured about a teaspoon of olive oil and stirred together with a teaspoon of salt. The ratios will depend on how many seeds your pumpkin yields.
Next pour onto a cookie sheet and bake at 350 degrees for 15-20 minutes. Give them a stir at 10 minutes in so they don’t burn on one side.
They came out so crunchy and delicious. My girls pretty much gobbled them up in one sitting. Pumpkin seeds are definitely one of those foods that take me right back to my childhood. And I love it!
Are you a pumpkin seed fan? Got any secrets on how to make the perfect pumpkin seed?