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Roasted Pumpkin Seeds

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.

Cleaned pumpkin seeds from one pumpkin, in a sauce pan.

Cleaned pumpkin seeds from one pumpkin, in a sauce pan.

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.

Pumpkin seeds boiled in heaviky salted water and drained.

Pumpkin seeds boiled in heaviky salted water and drained.

Spread the pumpkin seeds in a single layer on a parchment lined, rimmed baking sheet

Seasoned and spread out to roast.

Seasoned and spread out to roast.

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.

Roasted pumpkin seeds...and the donor.

Roasted pumpkin seeds…and the donor.

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!

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