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It closing in on 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 love to grow and harvest our own pumpkins to freeze pumpkin puree’ from them in mason jars.
We don’t let any part of our pumpkins go to waste. The pigs eat the innards and outer peels and clean the seeds to save some for next years crop as well as roasting some. They are always delicious and get 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 remove the seeds from the pumpkin and separate them from the “guts” we wash the seeds under running water until they are clean of any pumpkin flesh.
Next we set aside some seeds for the following year and then boil the rest for ten minutes with about 1 1/2 teaspoons of sea salt.
After the boil, we strain them and towel dry them. They don’t have to be completely dry, just not dripping water. Once they are drained and dried we place them in a bowl and season them. You can get creative here and season them how you like. We like to use 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. Don’t they just look delicious?
There you have it! So simple and delicious!
That’s it! That’s how simple and easy it is to roast pumpkin seeds for a delicious and healthy snack!
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