October 29, 2010

(Boiled!) & Roasted Pumpkin Seeds

Every year I have to google because I forget how long and at what temp to bake the pumpkin seeds.  Tonight, I came upon a twist on the traditional method and thought I would give it a try.  The trick?  Boil the seeds in salted water first, then toast in the oven.  Perfection!

For those of you who may be carving at the last minute, give it a try and let me know if you agree :)

You'll need a medium sized pumpkin, salt & olive oil

1. Preheat oven to 400ºF.  Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core.  Rinse the seeds.  

2. In a saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier).  Bring to a boil.  Let simmer for 10 minutes.  Remove from heat and drain. 

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan.  Spread the seeds out over the roasting pan, all in one layer.  Bake on the top rack until the seeds begin to brown, 10-20 minutes.  When browned to your liking, remove from the oven and let the pan cool on a rack.  Let the seeds cool all the way down before eating. 


P.S.  While I don't usually take the time to photograph while cooking/baking, I had to play with my new birthday lens --me likey :)  For more delicious recipes (that far surpass mine in sophistication!), check out another of my favorite blogs here

Wishing everyone a very Happy Halloweekend!  Stay tuned in the days to come for a ridiculous amount of photos...the girls have been celebrating all week :)

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