Pumpkins seeds are possibly the best by-product of pumpkin season. For a little bit of extra work, you’ll seriously reconsider throwing away the seeds next time you carve/eat a pumpkin. The recipe below is a mix of techniques I’ve read on the internet, numerous discussions with friends about roasting seeds, and playing around all season. And, yes… sometimes I buy pumpkins solely for the seeds. =) Don’t worry- the squirrels are welcome to the pumpkin flesh.
1.5 cups pumpkin seeds
1 tbsp coconut oil
1/2 tsp salt (more or less to your taste)
large pot with salty water (should actually taste salty)
1. Once you scoop the seeds from the pumpkin, rinse them well. Make sure all the stringy pumpkin bits are discarded and you have only the clean seeds.
2. Bring the large pot of salty water to a rolling boil. Add the pumpkin seeds and boil for 10 minutes.
3. Drain the seeds. Spread them out on a kitchen towel to dry them- it is really important to make sure the seeds are completely dry. I sometimes do this the day before and let them air dry overnight.
4. Melt the coconut oil in the microwave until it is liquid. Mix this into the dried pumpkin seeds. Sprinkle on the salt, and mix well.
5. Spread the seeds out on a half sheet tray or 9×13 baking dish. Bake at 325 F for 15 minutes, stirring every 5 minutes.
6. Cool and store in an airtight container.