Roasted Pumpkin Seeds

(American Halloween snack)

Yield: About 2 cups

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

Basic Steps: Separate seeds → Boil → Soak → Mix → Roast

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

Southwestern Pumpkin Seeds: add 2 teaspoons chili powder.
Indian Pumpkin Seeds: add 1/2 teaspoon curry powder.
Spicy Pumpkin Seeds: add 1/2 teaspoon cayenne pepper.
Sweet Pumpkin Seeds: add 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: add 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.

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