If you read my homemade pumpkin puree post you know that I had a TON of seeds and I needed to do something with them so of course I decided to roast them. I also set aside some that I plan on planting next year. B says we can’t do it here so I’m going to plant them at home in NY, don’t tell my parents or the deer. Do pumpkins eat deer?
Did you catch that? I just said “do pumpkins eat deer” instead of “do deer eat pumpkins”, a sign I should be sleeping? Probably but I will press on.
Okay so the first thing you do is scoop the inside of your pumpkin out and set the seeds aside in a strainer like so:
Then you need to take out all the pulp until all you have left are seeds, I run water over the seeds the whole time because it helps me separate the pulp from the seeds.
Pat the seeds to get rid of extra moisture
And place on a baking sheet in a (mostly) single layer:
Let the seeds dry completely, I left mine over night and highly suggest doing the same! Once the seeds are dry lightly coat with olive oil
Then add salt
Place the seeds in the over at 325 degrees F until toasted, about 25 minutes, be sure to check the seeds and stir after 10 minutes. When they’re all done they should look a little something like this
Easy and delicious! Here are some more variations you can try: