- Preheat oven to 400 degrees Fahrenheit.
- Separate the seeds from the stringy core, and rinse them in a sieve if you have one.
- In a small saucepan, add the seeds to salted water (about 2 cups of water to every 1/2 cup of seeds). The saltier your water, the saltier the seeds. I added about a tablespoon, and I could barely taste the salt. Perfect.
- Bring the saucepan to a boil and let simmer for 10 minutes.
- Remove from heat and drain.
- Add about a tablespoon of olive oil to the drained seeds and stir until they are evenly coated.
- Spread the seeds out over the roasting pan, all in one layer, and sprinkle with any seasonings that you might like. I used a touch of paprika and some ground thyme, but I'm sure a Touch o' Magic or garlic salt would be delicious, too. I have used onion salt and a variety of other seasonings in the past, and you pretty much can't go wrong.
- Bake on the top rack until the seeds begin to brown (between 10-20 minutes). Don't let them burn. If they look like they might be browning, they probably are. And that means they're done--do not let them get past the "golden brown" stage.
- When the seeds are browned to your satisfaction, remove the pan from the oven and let cool on a rack.
Wednesday, October 26, 2011
How to make use of those pumpkin seeds ....
I ended up having a fair number of pumpkin seeds left from the pie pumpkin I gutted in making my roasted veggie dish, so I decided to put them to good use. This isn't much of a recipe, I'm afraid, so much as a set of basic guidelines when it comes to roasting your own pumpkin seeds. You will need salt, olive oil, and (of course!) your pumpkin seeds.