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 :)