Roasted Pumpkin seeds are one of my favourite fall snacks. Growing up, my Mom would roast the seeds from our jack-o-lanterns and give them to us as after school snacks. Granted I didn't really like them that much when I was kid because they were chewy and tough to eat. However, over the years I've begun to appreciate them more. At this point in my life they serve as a comfortable reminder of my childhood and I look forward to them each fall season.
I hate wasting food and I get a sick sense satisfaction when I can use every part of an ingredient. Pumpkin is one ingredient where this is easy to do. You can cook up tasty dishes using the skin, flesh, guts and seeds, so don't through any of it out! I've made soup, pickled the skin 2 ways (Here, and Here), pumpkin butter and even made a cobbler with it. You're only limited by your imagination when it comes to pumpkin, so don't throw away your kids jack-o-lantern and get cooking!
Roasted Pumpkin Seeds
Seeds from 1 Large Pumpkin, Washed
1.5 Tablespoons Extra Virgin Olive Oil
2 Cups Water
3 Tablespoons Salt
Salt Too Taste
Mix together pumpkin seeds, water and 3 tablespoons of salt in a small mixing bowl. Plastic wrap and soak overnight.
Preheat oven to 350 degrees fahrenheit. Strain pumpkin seeds in colander and place on a non-stick baking sheet. Drizzle with olive oil and season with salt. Bake for 20-30 min, or until pumpkin seeds are golden brown. Place in a bowl and set them out for your friends and family to enjoy!