Roasted Pumpkin Seeds

Every fall I buy up a bunch of pumpkins, butternut squash, and spaghetti squash.  Each time I cut one of them open, I save the seeds.  I place them in a bag and place them in the freezer until about this time of year when the squash and pumpkin is no longer in season and becomes super expensive again.  It’s funny how you can buy a couple pie pumpkins and get enough seeds out of two pumpkins that would probably cost twice or three times as much some seeds by themselves in a health food store.

The process of baking up some pumpkin seeds takes a little bit of time:

1. Thaw the seeds in some warm water

2.  Place seeds in a strainer and run water over them to get the slime off of them.

3.  Transfer seeds to a mixing bowl and fill with water.  Stir the seeds in the water (this helps separate the pumpkin seeds from the pumpkin “guts” that tagged along during the whole process.  The seeds float and the guts sink to the bottom of the bowl).

4. Heat the oven t0 400 degrees

5.  Season the seeds with any concoction that sounds good.  (I’ve done salt and pepper, cinnamon, ginger and garlic, salt and Worcestershire sauce in the past and all have been really good.)

6.  Spread seeds on a cookie sheet thinly

7.  Bake at 400 degrees for about 30-35 minutes

 

Below are some pictures of the process: