Trick or treat: Pumpkin seedsPosted: October 31, 2010
I love Halloween – with the free Tootsie rolls, toddlers dressed as wild beasts and 1970s fright movies. I appreciate the effort some people put into it, so I feel it’s only fitting to have a hand-carved pumpkin greeting the little trick-or-treaters when they come to my door. And, of course, I get all those pumpkin seeds to roast.
Roasting or toasting the seeds is very easy. First, get a pumpkin from your local market. When you’re ready to carve, cover your work area with newspaper because this is going to get messy. Now follow these steps:
- Set oven to 375°
- Cut off the top of the pumpkin
- Scoop out the seeds and pulp, dump them on a tray
- Separate the seeds from the pulp
- Rinse off seeds, pat dry with towel, place in bowl
- Add olive oil (about 1 tbsp)
- Add kosher salt and black pepper (to taste)
- Spread coated seeds on cookie sheet
- Roast until golden brown (about 20 minutes), mixing often so they don’t stick
Want a little kick? Add some cayenne. I love these pumpkin seeds warm out of the oven. But they’re also a great snack the next day at work.