Did you save those pumpkin seeds when you gutted that Jack O’Lantern? I hate throwing them away, but I don’t like shelling them either. I’ve tried roasting them in the past and eating them shell and all. While I’m sure that’s a great fiber source, the roughage was just too rough for me. Then I decided to boil the seeds for ten minutes first, with about an 1/8 cup of kosher or pickling salt and enough water to float them by about an inch…maybe 1-1/2 to 2 cups? This infuses the salt into the seeds and softens the shell.
Drain, rinse and spread them on a couple of paper towels to dry (they will not dry completely). Put the pumpkin seeds in a mixing bowl, add a teaspoon of olive oil and add a pinch each of chili powder and cinnamon. The seeds will feel kind of slimy; that’s okay.
Spread the pumpkin seeds in a single layer on a parchment lined, rimmed baking sheet
and roast them at 375 degrees for 20 minutes, remove from oven, stir and scatter back to single layer. Roast for 5 more minutes, until toasty! Remove from oven and cool to room temperature. (They may make a crackly sound as they cool down…awesome!) Store in an airtight container.
Note: you can vary the spices to suit your tastes…sweeter (pumpkin pie spices), spicier (cayenne) or more savory (no cinnamon, add cumin). Be creative and enjoy!