Every year we carve Jack O’ Lanterns, and that of course yields plenty of seeds. Over the years, I’ve kept some for planting, but most were roasted. This year I posted a picture of the finished product on BookFace, and a friend of mine asked for the recipe. Well I’m sorry to say that I don’t really have a recipe; although they come out pretty darned good most of the time. We like our roasted pumpkin (or whatever other squash) seeds a little salty and spicy; and sometimes I get a bit exuberant with the condiments.<\/p>\n
In other words, some batches come out better than others.<\/p>\n
Anyway, here’s my basic process. First of all, I try to reduce the amount of squash guts that cling to the seeds when I gather what will go into the colander for washing. After the pumpkin is opened, I cup my fingers and press them against the inside wall of the pumpkin. I start at the bottom and pull my hand up the inside, which scoops the seeds but leaves a lot of the squash guts behind. Takes a little practice, but saves work when washing.<\/p>\n
OK!! Without further ado, here’s how I roast the seeds:<\/p>\n
Often for the last step I’ll turn run the oven at 275 for about 3 minutes and leave the seeds in the oven overnight (or for a few hours). This really draws the moisture out and makes them delectable when eaten whole, husks and all.<\/p>\n
Obviously the seasoning quantity will vary depending on your preference. And of course you can add other spices not listed here. Be adventurous! Enjoy!<\/p>\n
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