So you go out with your family, pick out a few (okay four) pumpkins, carve them, and then you are left with a TON of seeds and pumpkin stuffs. What to do with it all? In my next few posts I will tell you what I did with my seeds and stuffs!
Roasted Pumpkin Seeds
First let me start off by saying this is a HUGE process. To me it seems a bit time consuming, but it will be well worth it (I had never had pumpkin seeds before). Roasted pumpkin seeds are a delicious snack that is high in protein and fiber. Worth the time spent!
You want to start by separating your seeds from your pumpkin goo. This takes the most time. It took me three rounds of separating to make sure the seeds were goo free. Once you get your pumpkin seeds separated soak them in some h20.
Once soaked for a couple hours (or a day) let them dry out a bit (you can pat dry them).
Toss your bowl of pumpkin seeds with 1-2 tablespoons of olive oil.
Place your seeds on a cookie sheet, and dash with sea salt (not the bad stuff… sea salt is way different then table salt).
Place in the oven under 375 degrees (f) for 20 minutes, or until browned. Your house will be filled with such a delightful smell! 🙂
Let cool and place in jars for storing and easy snacking.