Disclosure: I may earn money or products from companies mentioned in this post. I only recommend products and services I trust to serve you. Purchasing through an affiliate link comes at no extra cost to you. You can learn more here.
It is that wonderful time of the year that we all refer to as
pumpkin mania fall! Everywhere you look, you can find pumpkin everything. It is great and I love it! We just harvested our Cushaw pumpkins in September and froze pumpkin puree’ from them in mason jars.
We didn’t let any part of the pumpkins go to waste. The pigs ate the innards and outer peels. We cleaned the seeds to save some for next years crop and we also roasted some. They were delicious and got eaten up way too fast. It is a simple process and well worth the effort that goes into it.
How to roast pumpkin seeds
After we removed the seeds from the pumpkin and separated them from the “guts” we washed the seeds under running water until they were clean of any pumpkin flesh.
Next we set aside some seeds for next year and then boiled the rest for ten minutes with about 1 1/2 teaspoons of sea salt.
After the boil, we strained them and towel dried them. They don’t have to be completely dry, just not dripping water. Once they were drained and dried we place them in a bowl and seasoned them. You can get creative here and season them how you like. We used olive oil, sea salt, organic black pepper, and Bragg’s organic 24 season and herb mix.
Now, we spread them in a single layer on a baking sheet and baked them at 325º for about 15-20 minutes. You want them to be a nice golden brown.
There you have it! So simple and delicious!
More Posts Like This: