The hardest thing about roasting pumpkin seeds is pulling each of the individual seeds out of the pumpkin, getting all the pumpkin goo off of them, then rinsing and patting dry. But when you're done that part making a yummy Roasted Pumpkin Seed snack is easier than you think!
I know this because last year I volunteered in my son's kindergarten class to help carve pumpkins with 28 four and five year olds and roast the seeds that came out of their pumpkins as a
healthy afternoon snack.
The kids pulled out the goo, we carved the pumpkins then we set upon the task of sorting pumpkin seeds from pumpkin goo and then came the washing and the drying.
I think we did ten pumpkins worth and it took a loooonnng time. But once we had our big pile of pumpkin seeds the roasting part was easy.
Ingredients:
For Salty:
2 cups pumpkin seeds (cleaned, rinsed and patted dry)
1 1/2 to 2 tbsp. olive oil
1-2 tsp. sea salt or other coarse salt
For Sweet:
2 cups pumpkin seeds (cleaned, rinsed and patted dry)
2 to 3 tbsp. butter, melted
1/2 tsp. salt
1 tsp. cinnamon
2 tbsp. brown sugar
Directions:
Put all of your ingredients in a bowl and toss until coated.
Spread pumpkin seeds into a single layer on a baking sheet lined with foil or parchment.
Bake in pre-heated 325F oven for 25-35 minutes until seeds begin to brown. I like to flip my pumpkin seeds over at the half way point for even roasting.
Note: Some of my friends leave their pumpkin seeds on the baking sheet to dry overnight. I've never been able to wait that long but I'm told it helps make sure they're nice and crispy after baking.
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