Roasted Pumpkin Seeds

Roasted pumpkin seeds are a Halloween favorite, and making them is a great activity for kids. Turn making them into a family tradition every year at pumpkin-carving time.

Image by notbrucelee

Makes about 2 cups

• Pulp and seeds from 1 medium-sized pumpkin
• Water -- 4 cups
• Salt -- 1/4 cup
• Oil or melted butter -- 2 tablespoons

Method

1. Preheat oven to 375°F. Separate the pumpkin seeds from the pulp and discard pulp. Place seeds in a colander and rinse well.
2. Bring the water and salt to a boil in a medium-sized saucepan. Add the pumpkin seeds, return to a boil and let simmer for one full minute. Then cover the saucepan tightly and remove it from heat. Let the pumpkin seeds soak for 10-20 minutes, then drain.
3. In a large bowl, toss the pumpkin seeds with the oil and spread them out in a single layer on a baking sheet. Bake in the preheated oven, tossing occasionally, until browned and crisp, about 30-40 minutes. Remove, cool completely and store in an airtight container.

Variations

• Southwestern Pumpkin Seeds: toss the soaked pumpkin seeds with the oil and 2 teaspoons chili powder.
• Indian Pumpkin Seeds: toss the soaked pumpkin seeds with the oil and 1/2 teaspoon curry powder.
• Spicy Pumpkin Seeds: toss the soaked pumpkin seeds with the oil and 1/2 teaspoon cayenne pepper.
• Sweet Pumpkin Seeds: toss the soaked pumpkin seeds with the oil and 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground ginger. Roast a little longer at 325°F to prevent burning.
• Teriyaki Pumpkin Seeds: toss the soaked pumpkin seeds with the oil and 1 tablespoon teriyaki sauce. Roast a little longer at 325°F to prevent burning.
• This recipe works for seeds from all kinds of winter squash. The seeds from smaller varieties of pumpkin and squash will be more tender.