Hello everyone,
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!
Bon appetit,
Julie
Click here for printable Word version of recipe:
roasted-pumpkin-seeds
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Roasted Pumpkin Seeds
INGREDIENTS:
Fresh Pumpkin Seeds, right out of the pumpkin
1 cup water
1 tsp salt
Olive Oil
Seasoning:
- Seasoning salt
- Cajun seasoning
- Additional Salt
DIRCTIONS:
- 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.
Julie's Kitchen Adventures 
Pumpkins interesting about the seeds. I never new that they differ. I grow up with many pumpkins but fed them to pigs , cows, etc. The Pumpkins we used were the so called yellow or greenish, called Uri tok (Uri pumpkin). These were used exclusively for cooking of different type of production. One of favourite was, cleand out, then slide and backed in the oven I LOVED THEM. BUT NEVER THE Holloween types. Papa Joe. >
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