Roasted pumpkin seeds
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Seeds scooped from a pumpkin or winter squash, rinsed, dried, tossed with oil, salt and seasoning and roasted.
Ingredients
- 1 pumpkin (or any other winter squash will work as well)
- 1–2 tablespoons olive oil
- 1–2 teaspoons sea salt
- 1–2 teaspoons seasonings of your choice (garlic powder, cinnamon/sugar, etc) — optional
Equipment
- mixing bowl
- baking sheet
Directions
- Cut around the stem with a large knife and pull it off. Scoop out the seeds with a large spoon or ice cream scoop (baking the pumpkin first can make the seeds easier to separate).
- Rinse the seeds in a colander and pull away all the stringy pulp (floating them in a bowl of water helps).
- Spread them on a cookie sheet lined with a towel and let them dry completely (a second towel on top speeds it up).
- Toss the dry seeds in olive oil, then add the seasonings, coating them evenly with no clumps.
- Spread on a baking sheet (a silicone mat, foil, or parchment all work).
- Roast at 325 degrees for 5–15 minutes, stirring and looking at them about every five minutes to keep them from burning.
- If you are using cinnamon sugar, turn the oven temperature down a little.
- Let cool, then keep in an airtight container.
Notes
Cook time 15 minutes. Keeps several weeks, at least, airtight.
