I know it’s about time to start carving those pumpkins for Halloween so I figured we’d share some tips today for roasting up those pumpkin seeds into a delicious and healthy fall snack.
Of course being elbow deep in pumpkin guts is NOT my favorite thing, but the reward of spooky Jack-O-Lanterns and snacking on roast pumpkin seeds will make it all worth it… that is if you know the shortcut to making roasted pumpkin seeds!
I have certainly been tempted in the past to just dump the seeds because it can be such a pain to separate them from all the stringy pumpkin pulp. Afterall I’ve already exhausted most of my patience just getting that pumpkin cleaned out so I completely get the temptation to just be done with it.
But then I had a stroke of genius — somewhere in the corner of my mind I recalled that seeds float. Was this truth? Was I making this up?? So I tried it and TA DA! Not only do the seeds float but the stringy guts DO NOT!
So the shortcut to roasted pumpkin seeds: dump all those guts not in the trash but in a sink full of water. Make sure you have enough water so there is plenty of space between the pulp and the floating seeds. Swish the guts around a bit to help the seeds get free from the stringy pulp. The seeds will be floating on top, and you can just skim them into a colander and rinse. Then congratulate yourself for using physics to create this #SupermomMoment.
TO MAKE: Now for the Roasted Pumpkin Seeds Recipe. Take your freshly rinsed seeds and spread them on a baking sheet. Sprinkle on salt — it’s hard to give a precise measurement because it depends on what you like. I use a chunky, Himalayan Pink Sea Salt that comes with a grinder attached, (It’s from Costco and I love it because this particular salt is supposed to be really good for you.) and I covered my seeds pretty well. Toss the seeds to evenly coat, and spread them back out in a single layer. Bake at 325 degrees for 10 minutes. Stir the seeds and bake for 5 minutes more. If you’re like my Mom and want your seeds almost burnt, then you’ll want to cook longer, like 10-15 minutes on that second time.
Set the pumpkin seeds in a bowl on the counter, and they’ll disappear like magic! Even my kids love snacking on roast pumpkin seeds.