Roasted Pumpkin Seeds

We popped over to Gallmeyer Farms to get some pumpkins last weekend for the Halloween season. It was real close by and pretty fun, to boot. What to do with all the innards from your jack-o-lantern creations, you ask? Why, roast the seeds to make a quick and simple treat loved by young and old alike.

Roasted Pumpkin Seeds

  • Pumpkin Seeds/Jack O’Lantern Byproducts
  • Olive Oil
  • Kosher Salt

Preheat the oven to 375F.  Remove seeds from pumpkin and then separate seeds from pulp and rinse.  Dry the seeds—a salad spinner is helpful for this.  Toss the seeds with just enough oil to coat and then toss with salt to taste (half a teaspoon is usually good for one pumpkin’s worth).   Spread evenly on a baking sheet and roast until golden brown—about 10-20 minutes, depending on your tastes.

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