What is the point of carving pumpkins if you don’t roast the seeds? In all seriousness, I talk to so many people who either don’t know how, or don’t want to take the time to roast pumpkin seeds when they carve pumpkins. Aaron and I are all about the roasted pumpkin seeds. We bought two pumpkins this year just for the seeds!
I have a very easy “recipe” for pumpkin seeds that takes less than 5 minutes to prep and tastes delicious.
We bought two pumpkins from the pumpkin patch last weekend. Our only intention was to cut them open and roast the seeds. After they were cleaned out they immediately went in the compost bin.
I’m sure you have all carved a pumpkin before, but all you do is cut the top off and remove all the guts and seeds.
We put the guts in one bowl and the seeds in another. Don’t worry about the little pieces of pumpkin, they will only make the seeds taste better.
A lot of recipes tell you to soak or rinse the seeds before you roast them. I skip this step and think they taste better when I don’t rinse them first.
All I do is preheat the oven to 350 while we cleaned out the pumpkins. Then I spray a baking sheet with nonstick spray.
Don’t worry about rinsing, just dump the pumpkin seeds right on the tray.
Sprinkle the seeds generously with salt. Use more than you think you need. Just like on a Margarita glass, the salt is the best part of the seeds.
This year I separated a small section and used this seasoning from Trader Joes. Those ones are good, but we both prefer the regular salt ones.
Make sure the seeds are in a single layer, then pop them in the oven for 10 minutes. After the first 10 minutes flip them and roast them for another 5-10 minutes.
That’s it.
They are salty and perfect every time. If you have only eaten store bought pumpkin seeds, I promise you these are so much better!
