Pumpkins bring us so many wonderful things during the Fall season. Jack-o-lanterns, pumpkin soup, pumpkin bread, and my favorite pumpkin seeds, are just a few. Roasting pumpkin seeds is so simple and takes just a little bit of time to clean the seeds, and just about an hour to roast them. They are a simple little treat! So after you've carved your pumpkins, make sure you don't let those seeds go to waste.
How To: Roast Pumpkin Seeds
1. Get a nice ripe pumpkin.
2. Cut the top off. Using a sharp spoon, get all the seeds out and place them in a large bowl filled with water. In doing this, the seeds will all rise to the top of the water and make it easier to get the seeds away from the pulp.
3. Clean the seeds and make sure all the pulp is washed away.
4. Place clean seeds in a bowl. Add vegetable oil to the seeds and mix well. For every 1 cup of seeds use 1 tablespoon oil.
5. Pour seeds onto a large cookie sheet lined with parchment paper. Make sure there is just a
single layer of seeds on the pan.
6. Sprinkle seeds with salt. For every 1 cup of seeds use 1/2 teaspoon salt.
7. Bake in a 250 degree oven for about 1 hour, or until dry and lightly golden brown.