Happy Friday everybody! Since last week was Halloween, I thought I would share with you one of my favorite post-Halloween recipes. Every year after my family carves pumpkins, we roast the pumpkin seeds from our pumpkins. This recipe is really easy and the results are awesome! Here is how to make it:
First, carve a pumpkin and separate the seeds from the rest of the stuff. Then clean your pumpkin seeds as best you can so that you don’t have a lot of pumpkin strings and other pumpkin stuff stuck to the seeds. Then put the pumpkin seeds in a bowl of salt water (2 Tbsp salt and enough water to cover the seeds) and let them soak overnight. Then drain the bowl. Combine 3 cups of pumpkin seeds, 4 cups of water, and 2 teaspoons of salt in a large pan and bring to a boil. Boil for 15 minutes. Drain the seeds, blot dry, and toss with 1/4 cup melted butter and 1 teaspoon salt. Spread them in a single layer on a greased baking sheet and sprinkle them with a little more salt or any other seasoning of your choice. Bake at 350° F for about 30 minutes (the seeds should be golden brown). Make sure to shake the trays occasionally during the roasting process to ensure that the seeds are evenly browned. Enjoy!
NOTE: Roasted pumpkin seeds can be frozen to be enjoyed at a later time as well.