Monday, November 28, 2011

Roasted Pumpkin Seeds


Hello ladies!  It’s been a whole week since I last posted.  I’ve had lots of things that I wanted to share but just no time to do it- same old story, right?  And I am dying to visit your blogs and see whats up with you, but it’ll have to wait for another day.  Im just stealing a few minutes to do this post between Christmas decorating and pie making for a dinner party we’re having this evening.
   American 1928-11

I’ve been working a lot with pumpkin lately, learning to roast the whole pumpkins and use the tasty orange flesh for various yummy culinary concoctions.  I plan to share some of them with you very soon, but as a way of a tease I’ll just share a quick note on how to use some of the bits you might be tempted to throw away when you roast a pumpkin.  You know me, I like to try to use up “the Whole Buffalo”, so we dont want to throw out those yummy seeds you get when you are cutting a pumpkin.  Instead, here’s how to make a lovely and versatile pantry staple out of them.

pumpkin insides

Before roasting your pumpkin, you’ll be cutting in half down the middle.  Using your hands (come on, ladies, be willing to get a little messy here, it’s fun!) pull the seeds out of the fleshy insides.  Place them all in a colander and rinse them well with cold water.

Picture 113
dried pumpkin seeds

Next, dry them on a flat surface lined with paper towels.  I forgot to take a photo, but I just used a small baking sheet.  Allow them to dry over night (even a day or two later they are still great).  This drying process makes them roast better, as when they are wet they are more prone to steam which can make them more chewy than nice and crispy.
  Picture 116

Place your dried pumpkin seeds in a medium sized bowl, and coat them with a small amount of melted butter and a generous shake of kosher salt.  Im pretty general with the salt, but do to your taste and preference.  Place them on a parchment-paper (if you have it, if not, no worries) lined baking sheet in a single layer.

Picture 125

Bake in an 300* oven for a about an hour or until golden brown (dont let them go too long or they’re just too hard to enjoy).

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Once they have cooled, enjoy!  And if you have any left over, once they have cooled completely you can store them in an airtight container on your pantry shelf.  i can’t tell you exactly how long they are good for, but I know at least a couple of weeks as that how long ours seem to last around here. :)

Picture 128

Roasted pumpkin seeds make a lovely snack in their own right, and also are tasty as salad topers, mixed in with trail mix, or as a topping for muffins or breads.  Enjoy!

More posts with pumpkin-related recipes to come soon.
Happy Christmas- Decorating, ladies!

2 comments:

Monique said...

That looks great, thank you very much !!

camp and cottage living said...

Thanks for the recipe. I have two pumpkins calling my name that I need to puree soon. I've never dried the seeds before-now I'll know how!