By Denise DePaolo
Carving jack o’lanterns can be a labor intensive process, and by the time we’re done, the prospect of separating the seeds from the guts may seem like just too much (click here for easy pumpkin carving tips).
But it’s worth it! Pumpkin seeds make a crunchy, protein-packed seasonal snack. Here’s our guide to simple, delicious pumpkin seeds:
– First, take the five minutes to dislodge the seeds from the guts.
– Give them a good rinse. Once they’re clean, boil your seeds for 10 minutes in a medium pot with 1 teaspoon of salt.
– Next, drain your seeds in a colander and use paper towels or a clean flour sack to pat them mostly dry.
– Spread your seeds out on a baking sheet and drizzle with about a tablespoon of olive oil. Use a spatula to stir seeds a bit, until they’re all a little oily.
– Sprinkle generously with salt.
– Make sure seeds are spread out in a single layer, with as little overlap as possible.
– Bake at 350 for 10 minutes. Remove from oven, stir and put back in oven for an additional 10 minutes.
– Remove from oven and allow seeds to cool about 10 minutes before eating.
Follow original recipe, but add freshly ground pepper and a tablespoon of soy sauce before putting seeds in oven.
Follow original recipe, but add dried tarragon and dried chives before roasting your seeds.
More pumpkin seed recipes from around the web: