Have you carved your pumpkins yet? If you have, did you save the seeds? Did you know that pumpkin seeds toast up super yummy and are rich in iron, zinc and antioxidants?
I have tried many times to roast pumpkin seeds and I have found that the best way to roast them is to do it in a fairly low temperature oven for about an hour or more. Oh, and there are a few other tricks to do too.
Since I’ve had a few glitches with my photos this week, if you can’t see the photos for this post, hop on over to Sweet Peas and Pumpkins, where I have the directions and photos posted.
A few tips to get perfectly roasted pumpkin seeds:
First, after you have removed as much of the pumpkin flesh from the seeds, place the pumpkin seeds in a large bowl of water. Let sit for about 15 minutes and most of the flesh will sink, but the pumpkin seeds float to the top of the water, allowing for easier cleaning of the seeds.
Second, remove the seeds and place them on a clean kitchen towel to dry thoroughly. Leave them there for a good bit, overnight if you can. You want the seeds nice and dry before you try to roast them.
Next, place them on a cookie sheet and drizzle them with some good olive oil and a bit of salt. Roast them in a preheated 300 degree oven for 1 hour to 1 ½ hours, or until they are slightly browned. Check on them after about 45 minutes, as you may have to stir them a bit on the pan to ensure even browning.
Let cool and eat! Now, go ahead and eat some of them, but save about 1 cup of the seeds for a recipe coming up next week.
Well, gotta run. We’re doing our trick or treating tonight in our neighborhood, so I have some last minute preparations!