Geez it’s a blusterous day today! Sandy is wailing away at our house and evacuations are going on everywhere, so what do I decide to do? Spend the day cooking and eating! I’m totally in the mood for something simple and seasonal…after all, Halloween is in a couple of days. Since I ate all the chocolate in the house, I thought I could balance out those calories by roasting some healthy pumpkin seeds to munch on when we lose power (our house always loses power during hurricanes, womp womp). So I went outside, scooped up the pumpkins I picked two weekends ago and started roasting!
It’s always so fun to play with the membrane in a pumpkin…it’s kind of like you’re a mad scientist and scooping out the brains. And we’re never too old to play with brains! To get the seeds, all you need to do is separate them from the gook (don’t worry if you can’t get it all, I never do), then give them a little rinse. After that, toss them in butter with a pinch of salt and roast in the oven. Make sure to stir them occasionally so they don’t burn!
To date, this is probably one of the simplest recipes I’ve posted. Remember – scoop, toss, sprinkle, bake, munch. Easy! I love when nothing goes to waste with a recipe – the pumpkin becomes a spooky jack-o-lantern, and then innards can be snacked on. This recipe is fun for the whole family. If you guys still carve a pumpkin, there’s no excuse to not make this crunchy snack!
1+ cup pumpkin seeds (membrane removed)
2 teaspoons butter (melted)
Salt to taste
Preheat oven to 300 degrees Fahrenheit.
Rinse seeds and pat dry. Toss in melted butter with a pinch of salt.
Spread seeds in a single layer on a baking sheet. Bake for 45 minutes, or until golden (stirring occasionally).