One of my favorite parts about carving a jack-o-lantern is having the pumpkin seeds to roast afterward. There are many different variations on the classic roasted pumpkin seed. This is the one that I use every year, because I love the simple taste of salt and olive oil. It really lets the nutty taste come out of the seed, which is great for those of us with nut allergies who can’t normally experience that.
- pumpkin seeds from your jack-o-lantern
- olive oil
- Preheat the oven to 325°F.
- Rinse the pumpkin seeds under cold water, and try to pick off as much of the orange pulp as you can.
- Dump the seeds onto a piece of paper towel and blot dry.
- Throw the seeds into a bowl and toss with some olive oil. You want just enough to lightly coat them.
- Sprinkle in some salt and toss.
- Lay the pumpkin seeds in a single layer on a rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes.
Preheat the oven to 325°F. Rinse the pumpkin seeds under cold water, and try to pick off as much of the orange pulp as you can.
Lay the pumpkin seeds in a single layer on a rimmed baking sheet. I prefer to line my baking sheet with tin foil because it is in rough shape but you don’t have to do that. (Did you hear that Santa? Amanda could use a nice new baking sheet.) Put the seeds in the oven. We’re going to be roasting them for about 30 minutes, stirring every 10 minutes.
Don’t they look delicious? And the smell of roasted pumpkin seeds is just wonderful. Salty, nutty goodness. Let them cool before you store them in an air-tight container. Or eat them all right away…its up to you.
For a sweet and salt take on this classic fall treat, try my Caramelized Pumpkin & Squash Seeds recipe.