It is a sin to throw out either the pumpkin or its seeds. I was a victim of that crime for many years until a few years ago when my husband started to baked the pumpkin seeds. He is probably the reason I roast these seeds now. For years he was burning them and that is the reason I decided to take charge of baking them today.
Every year I take either my son or my nephew to a North Fork, Long Island pumpkin patch, but this year was special because I harvested two pumpkins from the vine of the pumpkin plant; one my husband and son carved and the other one meant to be cooked.
This recipe for Roasted pumpkin Seeds takes little time and the possibility of adding flavors is endless. You can add any flavor of preference. I added salt, black pepper and sumac, but you can add any flavor you like. For a Latin flare use oregano, paprika, garlic or onion powder. These seeds turned out marvelous, they are tasty and very crispy. Happy Halloween everyone!
- 1 large pumpkin
- Olive oil
- Salt and black pepper
- Sumac (optional)
Seed the pumpkin by scraping the pull out with a spoon. Place into a bowl and separate the seeds from the stringy pulp. Rinse the seeds in a colander under cold water.
Spread the seeds in a single layer on an oiled baking sheet. Let them dry overnight or for a few hours.
Preheat oven to 325 F.
Season the dry seeds with salt, black pepper, olive oil and sumac or the spices of your choice. Bake for 20-25 minutes or until crisp and golden.
This post is also available in: Spanish