last night, Lonnie and I carved pumpkins! [see end of this post for a photo of our Jack-O-Lanterns!] every year that I carve a pumpkin, I collect all the seeds, or as many as I can bear to pick out of the slimey pumpkin guts, and toast them up in the oven with seasonings for the yummiest snack ever. plus, pumpkin seeds are SO good for you! high in magnesium, zinc, and omega-3s, they contain tryptophan for restful sleep, have anti-diabetic effects, and contribute to heart, liver, and prostate health! this snack will be something you can feel good about eating alongside your Halloween treats ;)
I've never used a recipe for my pumpkin seeds, I just picked what I thought would taste good and went for it! you can adjust the seasonings and measurements to your liking-- it's really up to you.
what you'll need
- raw pumpkin seeds
- olive oil
- Johnny's seasoning salt
- onion powder [not salt]
- roasting pan
- parchment paper optional [makes for easier clean-up
- airtight container for storage
1 // clean and rinse your pumpkin seeds of all guts and dry with paper towels. leave them to dry out overnight! if you don't want to dry them overnight, this is okay-- but you may need to adjust the cooking time. more moisture = longer in the oven! I placed mine on parchment paper so they didn't stick to the paper towel and I could have easy cleanup after cooking.
2 // pre-heat oven to 350F degrees. now your seeds are ready to be seasoned. I tossed the seeds in about 1-2 tablespoons of olive oil, then sprinkled Johnny's seasoning salt [it's been to start with less when used a seasoning containing salt! you can always add more once they are out of the oven after a taste test.] then sprinkled on a bit of onion powder because that's one seasoning Johnny's doesn't have in it. feel free to add more of less of whatever you like!
3 // spread out the seeds evenly on your roasting pan and place in the oven for 20-30 minutes. cooking time will vary depending on the moisture content of the seeds and also how brown you like yours! I check mine after about 10 minutes and move them around making sure all sides are getting golden brown and toasty.
4 // my seeds took about 20 minutes to turn the color I like and I turned them at 10 minutes. when you're happy with the result, remove from oven and spread them out to cool on a paper towel. it won't take long before you can sneak a taste!
5 // once cooled, serve immediately or store in an airtight container to keep them fresh as possible! these pumpkin seeds are incredibly addicting and you'll find yourself hiding them from other people to keep them all for yourself... or is that just me? ;)
here's our Jack-O-Lanterns-- the pumpkins the seeds came from! mine is on the left, and Lonnie's is the big, happy one on the right ;)
x's + o's