In between football games, enlisting B’s help in prepping for a big upcoming holiday DIY photo shoot this week, and carving pumpkins, we found time to roast pumpkin seeds this weekend. I honestly had forgotten how much I love them! Thus, this post serves as a friendly little reminder to you that roasted pumpkin seeds are some kind of awesome. And if you’ve never had them? I suggest getting on that. Pronto. After the pumpkin seeds are cleaned (admittedly the most tedious part of the whole process) it’s really simple to do and then you have the most delicious of little snacks. I like to store mine in weck jars because it keeps them nice and crunchy for snacking!
Begin by completely cleaning your pumpkin seeds. You’ll want to be sure they’re free of all pumpkin pulp. Once cleaned well, place them in a pot of water with a couple teaspoons of sea salt and bring to a boil. Turn the heat down and simmer for 10 – 12 minutes, then drain. Pat the seeds dry and preheat your oven to 325°. Spread the pumpkin seeds on a baking sheet lined with parchment paper. Drizzle with olive oil and then add the seasonings of your choice. This weekend we used a bit of sea salt, cracked black pepper and red curry powder. I’ve done them before with cinnamon and brown sugar – the possibilities are kind of endless! Garlic is also pretty amazing, too. Once seasoned, toss the pumpkin seeds to coat evenly and then pop them into the oven. Bake for 10 minutes, then flip them and bake for an additional 10 minutes, being sure to check them regularly so they don’t burn. Once they’re looking slightly toasted and crispy, pull them out of the oven, allow them to cool and crunch away!
[Photos by Cyd Converse for The Sweetest Occasion.]