It is that time of year when lots of pumpkins are being carved and lots of pumpkin seeds are being scooped out and roasted. If you are anything like me when I first started roasting pumpkin seeds, you've burned them a few times, over seasoned them and maybe even tried to oil them. And they've all been terrible, right?
Well, fear no more! Perfectly roasted pumpkin seeds can be yours!!!
First, carve your pumpkins and have lots of fun doing so!Then, scoop out all the seeds and put them in a bowl.
I then put the seeds in a colander and run water over them a handful at a time, getting all the pumpkin innards off of the seeds. Put the seeds on a baking sheet. I don't dry mine first, but some people do. I find it an extra, frustrating step because pumpkin seeds are so slimy and naturally oily that they stick to paper towels and kitchen towels and then I'm spending extra time trying to get them un-stuck. Preheat your oven to 350 degrees.
Generously salt the seeds with Kosher salt. Bake them at 10-15 minute intervals, checking for browning and shaking the cookie sheets to make sure the seeds aren't sticking. Don't neglect to check them--that's where I always would forget about them and they would burn to the cookie sheets or be too browned.
I cooked mine for 30 minutes.
And there you have it! Crisp, salty and oh-so delicious! Now, go out my friends and roast those pumpkin seeds with a light heart!!!!