We have 7 pumpkins this year. Seven!
As you can imagine, 7 pumpkins yields quite a few seeds. We’ve gutted most of them, but now that Halloween has come and gone – we’ve decided to indulge in this toasted pumpkin recipe. (Plus it’s better for the waistline than candy.)
Ingredients
- One pumpkin (medium size)
- Salt, Season Salt or Cayenne (your choice!)
- Olive oil
Recipe
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. (FUN!) Rinse the seeds.
2 In a small saucepan, add the seeds to water. Add a half tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. You’ll know they’re done when you hear some of them POP!
Let cool and enjoy.
