Don’t toss those seeds after carving your pumpkins! Roast them up for a crunchy, salty fall snack!
1. Clean the Seeds
After scooping out the seeds from your pumpkins, separate them from the pulp and rinse them in a colander.
2. Boil the Seeds
Bring a pot of water to a boil, add ½ teaspoon of salt, and boil the seeds for 20 minutes. This helps them cook more evenly and makes them crunchier.
3. Dry and Season
Drain the seeds and let them air dry or pat dry. In a mixing bowl, toss the seeds with olive oil, the remaining ½ teaspoon of salt, and your chosen spice blend until evenly coated.
4. Roast to Perfection
Preheat your oven to 400°F. Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 10 minutes, stir, and bake for another 10 minutes, until they’re golden brown and crispy.
5. Cool and Snack
Let the seeds cool before snacking. Store in an airtight container for up to a week (if they last that long).
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