It’s Halloween, time to carve your pumpkins for all those Trick or Treaters and of course save your seeds for roasting! This was always my favorite part of carving pumpkins. I looked forward to separating the seeds from all the goop to make those yummy crunchy salty delights!
Run your seeds under cold water several times, this helps getting all the stringy goopy stuff off of them.
Set your oven to 350 degrees. Spread your seeds on a non stick cookie sheet and sprinkle salt all over them. You can also experiment with all kinds of flavors. Try different spices such as chili powder, garlic powder, onion powder, seasoned salt or cayenne pepper. Roast until crunchy about 12 to 15 minutes. Stir occasionally.
If your like your seeds extra salty, soak them over night in 2 cups of water and 1/4 cup of salt. Dry and then roast.
In a hurry??? Use your microwave:
Place a couple of tablespoons oil in a microwave-safe baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish.
Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking.
Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.