One of the exciting things about visiting a pumpkin patch is knowing you’ll have pumpkins to carve and pumpkin seed to roast! The two projects go hand-in-hand. After our great day yesterday we were all set to carve and roast this afternoon.
My youngest chose to go the traditional jack-o-lantern face route.
My oldest daughter went in a different artistic direction and cut out the silhouette of a dancer.
While they were busy carving. I was collecting the seeds to roast. If you’ve never roasted pumpkin seeds before you really should try it. It’s super easy to do and the result is very tasty.
Easy Roasted Pumpkin Seeds
Cut a hole in the top of a pumpkin and pull out “the guts”. Then pick the seeds out and put in a strainer.
Rinse the seeds under cold water swirling them around in the strainer. This will help you find and pull out any remaining bits of pulp.
Next, line a baking pan with a clean dish towel. Dump the seeds onto the pan and spread them out to dry.
In a microwave safe bowl melt 1/2 tablespoon of butter for every pumpkin you took the seeds from. Stir in the dried seeds until evenly coated with butter.
Now mix in 1/2 teaspoon of Lawry’s Seasoned Salt for each pumpkin’s seeds used.
Spread onto a baking sheet in a single layer and bake at 300° for 45 minutes. Every 10 minutes remove from the oven and stir the seeds on the pan.
You’ll notice by the end they start to turn a golden color. They’re good warm right out of the oven but they get crispier as they cool.
Our two pumpkins yielded about 1½ – 2 cups of roasted seeds. Store your cooled pumpkin seeds in an airtight container.
Do you roast pumpkin seeds? How does you recipe differ from ours?