Roasted Pumpkin Seeds

October 08, 2017
We love our little traditions in our home. From snow ice cream, yearly camping trips to roasting pumpkin seeds around Thanksgiving and Halloween. I am a romantic this way and since I am building my family from the 'ground up', so to speak, creating family traditions is really important to me. I feel like these traditions will keep bring our family together year after year.

Although, my pumpkin seeds usually turn out chewy or too hard, I am going to share a recipe with you because it is a game changer! My goodness, these were tasty and disappeared quick! But there is a trick to making the perfect roasted pumpkin seeds!

You see, when we are about to roast pumpkin seeds, we are usually cutting up a pumpkin! Whether we are carving a Jack-O-Lantern, or cooking a pie pumpkin for pie, we are roasting the seeds at the same time. But this is where we always get it wrong!

You can cook seeds from any pumpkin. Simply cut open your pumpkin and start scooping out the stringy flesh and seeds into a bowl. Pick through this mess for your seeds and rinse them with clean water. I like to give the fleshy and stringy bits that are leftover to our pup, Lobo II, who eats a homemade raw food diet.

Once your seeds are clean and in order to enjoy the perfect roasted pumpkin seeds, you need to let them dry on a clean tea towel overnight! Crazy, right?! I have been doing this so wrong for so long and the only reason why I figured this out was because I was so busy, they had to wait!

After the seeds have been sitting overnight to dry, I toss them with a tablespoon of olive oil and some sea salt to taste.  They are then roasted at 250F for 90 minutes, turning them halfway through the cooking time. They were seriously good! And, we can't wait to make them again!
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