Keep the leftover seeds after you’ve carved your pumpkins so you can turn them into Roasted Pumpkin Seeds!
It’s true, cleaning a pumpkin can be a daunting task. Scooping out the stringy, pumpkin flesh makes for a messy affair. However while your fingers and possibly arms are dirty from scooping, take a few extra minutes and separate string and flesh from all the seeds.
Cleaning or gutting the Pumpkin
Start with a large sturdy spoon, not a wooden one, a metal one will hold up to the scooping of the inner pumpkin walls.
Once you’ve cut the top off the pumpkin, get in there with the spoon. Have a large bowl next to your pumpkin. As soon as you are done scooping, start pulling out the pumpkin flesh from the seeds in the bowl. Compost it.
What is left can be rinsed in a strainer in the sink or in a bowl full of water to pull off remaining strings of pumpkin.
Anything pretty much goes as far as seasoning. Think about chicken wings – what flavours do you like? Or even consider spiced nuts. Flavours are totally transferable to pumpkin seeds. When I grew up it was classic flavours like salt and pepper or plain sea salt.
I’ve tried many variations but standouts are Ras el Hanout, cinnamon sugar, maple syrup, taco seasoning, old bay, salt and pepper, hot sauce, chili and cumin powder, even fresh herbs like rosemary mixed in.
Your favourite spice blend would also be delicious.
You’ll need to mix together the seeds, seasonings and butter or oil well. Layout on a parchment lined baking sheet large enough to hold them in a single layer and let them roast away.
- Make sure your seeds are fairly dry before you roast them. Additional moisture will steam them vs roasting them.
- You can use melted butter, bacon fat or olive oil to roast your seeds.
- Stir occasionally to keep them roasting evenly.
- Cook them low and slow.
- If you want them extra crispy, after 40 minutes turn heat up to 325 and roast an additional 5-10 minutes.
Love pumpkin? Check out these pumpkin recipes: