Roasted Pumpkin Seeds

This is the easiest recipe ever. We do it once a year after carving our pumpkins. I feel a bit silly even writing it up but since I always need to look up the details I figure why not. At least I will be able to find it when I want it and some of you may be like me and can’t ever remember how to do it or you may have not tried it because you didn’t realize it is so very simple.

You need:

• a pumpkin
• Celtic Sea Salt or any kind of unrefined salt
• any spices that seem good to you (I skip this but garlic, curry, black pepper and others may sound good to you.)

Remove guts from pumpkin. Remove seeds from guts. Put the still slimy seeds on a jelly roll pan. These are the cookie sheets with sides on them. That keeps the seeds from falling off.

Sprinkle liberally with salt and any spices that turn you on. Stir a bit and sprinkle again. These really like a lot of salt.

Spread out as thin as you can on the pan. You will be stirring these so it doesn’t need to be perfect. This is what mine looked like at this point.

Put into a 300 degree oven and set your timer for 5 min. After 5 min stir them up. Be careful to not knock them out of the pan. It is easy to do. Spread them out again and put back into the oven for another 5 min. Repeat process for 4-6 times or till they are nicely browned but not burnt. (Unless you really like burnt pumpkin seeds. Then who am I to stop you.) Turn off the oven and let them cool. If you are in a hurry to taste them take them out and let them cool somewhere else but you won’t hurt them if you just leave them where they are. Here is what mine looked like when they were done.

Enjoy the crunchy salty snack that you just made from something that you usually throw away.

Do you roast pumpkin seeds or seeds from other squash? Do you like to jazz it up or do you just do it with plain salt? Share with us in the comments section.