Like many Canadian families, we often carve a pumpkin or two for Halloween. Growing up, my dad always made sure that none of the pumpkin seeds made their way into the garbage. My brother and I would carefully pick each and every seed out of the pumpkin, sometimes grabbing handfuls, and other times painstakingly removing seeds trapped in the cobweb of pumpkin guts.
Our efforts would always pay off, as we would be rewarded with delicious roasted pumpkin seeds! My dad would marinade them overnight and then roast them in the oven the next day, a memorable Halloween treat.
I decided to keep this tradition going. When John and I carved up our pumpkins, we made sure that each and every precious seed was removed.
I always find that every pumpkin is different when it comes to seed production. Sometimes you will get a pumpkin that is practically barren, and other times you will strike gold with a pumpkin exploding with seeds! Last year we had one of each … it’s always a good idea to hedge your bet with a second pumpkin.
Roasting the seeds is really easy. Soak overnight in salty water, drain and dry, toss in olive oil and then roast in the oven at 300 degrees F for about 40 minutes.
If you’re carving pumpkins anyways this Halloween, try roasting some seeds. Who knows, maybe it will become a tradition for you too!
Click here for printable Word version of recipe:
Roasted Pumpkin Seeds
Fresh Pumpkin Seeds, right out of the pumpkin
1 cup water
1 tsp salt
- Seasoning salt
- Cajun seasoning
- Additional Salt
- Remove pumpkin seeds from pumpkin. Rinse and clean pumpkin seeds.
- Soak pumpkin seeds overnight in a solution consisting of 1 cup of water to 1 tsp salt
- Drain and let seeds dry for a few hours.
- Toss seeds with olive oil and seasoning of choice – careful not to over salt.
- On a baking sheet, bake seeds at 300 for 25 minutes
Please note: I usually soak my seeds overnight but this isn’t necessary. You can roast them the day of, just rinse, season and toss in some olive oil.