Well, Halloween is over, and something must be done with The Great Pumpkin.
No, we didn’t carve ours this year. It was such a pretty pumpkin, we just admired it as-is on the living room table.
But now, it’s time for Roasted Pumpkin Seeds!
I love the very simple and tasty recipe from Mark Bittman’s cookbook “How To Cook Everything“.
GREAT book. Get it.
You start by cutting open your pumpkin
and taking all that stuff out.
You can do something with the meat of the pumpkin if you’d like (puree, roast, soup, etc.) but often jack-o-lantern pumpkins are a different variety than eating pumpkins, so they are not always as delicious.
But, the seeds are!
Remove the seeds
rinse them well
and dry them on paper towels.
Add your oil and spices – Mark Bittman suggests:
2 cups (approximately) fresh pumpkin seeds
2 Tablespoons light vegetable or olive oil
About 1 teaspoon salt
About 1 teaspoon Cayenne, or more if you like
1/2 teaspoon cumin, optional
I use the mist olive oil, and I eyeballed the spices.
Some people like to use butter.
And other seasonings work just fine too – seasoned salt, garlic powder – all good!
Toss it all together on a cookie sheet.
Then roast in a preheated oven at 350 degrees for about 40 minutes. Stir every 10 minutes or so.
Let the seeds cool before eating, if you can make yourself wait.
Makes me wish we had another pumpkin!