There is nothing better after carving your fall pumpkin than roasting the seeds for a delicious treat. Below is one of our family favorites.
Happy Roasting!
Ingredients
- 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)
Utensils
- Baking sheet
- Spatula
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.