There is nothing better after carving your fall pumpkin than roasting the seeds for a delicious treat. Below is one of our family favorites.
- pumpkin seeds from your freshly carved pumpkin
- grape seed oil (or olive oil, butter, vegetable oil, canola oil etc.)
- Himalayan pink salt
- Powdered garlic
or crushed garlic (optional)
- Baking sheet
After you have separated the pulp and the seeds from the newly carved pumpkin, place the pumpkin seeds in a colander and rinse under cold running water to remove and separate the pumpkin seeds from the pulp. Stir with a spoon the pumpkins seeds so that the water drains off the seeds, as much as possible in the colander.
Drizzle your baking sheet with grape seed oil (or your preferred oil type) and stir the seeds around the oil so that they are all coated. It is recommended to go light on the oil so that it does not make the seeds soggy or take a much longer time to bake. You can always add additional oil if needed.
Spread the pumpkin seed evenly on your baking sheet one layer, sprinkle with sea salt and stir well. If you like garlic, sprinkle garlic powder (or crushed garlic) over the salted pumpkins seeds and then stir around in a single layer, so that the pumpkin seeds are covered.
Bake at 350 for 10 minutes. Take them out, give them a stir, and place them back in for another 10 minutes. Our family tends to like them a little more toasted so your timing may very a bit in terms of your roasting taste.