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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
Ready to be cleaned
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.
Rinsing in a strainer
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.
Boiling in salt water
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.
Seasoning them
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.
Roasted in a single layer(ish)
There you have it! So simple and delicious!
In a bowl for saving (or eating all at once)
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Mmmm. I love pumpkin seeds.
Kathryn Dilligard recently posted…thesiteowl.com
Simple and tasty. Thanks for sharing on the Homestead Blog Hop.