Fall is almost over and with it, the pumpkins will fade away for another season. 3citygirlsnyc (on Twitter) had written the post “Don’t toss your Pumpkins away. 10 Uses for Your Pumpkin” so I offered my pumpkin before it was stolen. That was with the stipulation that I get the pumpkin seeds. A great way to make use of the pumpkin seeds is eat them, salted and toasted. This year I also made some pumpkin seeds with garlic powder and chipotle hot sauce. We eat the seeds with the shells on – if they are toasted properly they are wonderfully crunchy and easy to eat.
Prep: 10 minutes
Cook: 5-20 minutes
1. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else then soak the seeds on a bowl of water. Thank you 3citygirls for doing this for me. lol
2. Preheat the oven to 400°F. Spread the drained seeds out over the roasting pan in a single layer, and evenly coat them with salt. For my seeds with chipotle hot sauce, I coated them and mixed them in a small bowl first, then when on the pan I sprinkled some garlic powder over them.
3. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.