This is my favourite time of year. Autumn means cool weather (my favourite) (note that I said “cool” and not “cold”; winter, I’m looking at you), pretty trees, Thanksgiving, my birthday, Halloween, and then, eventually, Christmas!
We had a small Halloween party on Saturday. We carved these pumpkins on Friday night:
After carving the pumpkins, Dan looked up a new pumpkin seed recipe since ours never turn out.
Roasted Pumpkin Seeds
Adapted from Simply Recipes.
- Preheat oven to 400°F. Cut open a pumpkin and use a strong metal spoon to scoop out the insides. Separate and rinse the seeds.
- In a saucepan, add the seeds to water; enough to cover the seeds and a bit more. Add salt to taste. Bring to a boil, then let simmer for 10 minutes. Remove from heat and drain. (NOTE: The original recipe called for 2 cups of water per half cup of seeds and half a tablespoon of salt for every cup of water, so you can use those measurements if you want to be more precise. We had way too many seeds for that.)
- Put the seeds on a baking sheet and add just enough peanut oil to coat the seeds. Stir with a wooden spoon (or your hands!) until the oil is spread evenly. Spread the seeds into a single layer on the baking sheet. Bake until the seeds begin to brown, about 10 minutes, then stir. Bake for another 5-10 minutes. When browned to your satisfaction, remove from the oven and let cool.
THESE WERE THE BEST PUMPKIN SEEDS I’VE EVER HAD.
Boiling the seeds in salt water before roasting was the key to this whole operation. The other important thing was the oil. We’ve always used extra virgin olive oil. I don’t know if EVOO’s lower smoke point has anything to do with why the seeds burnt or didn’t taste very good in previous years, but when we used peanut oil they tasted fantastic and not burnt at all.