Roasted Pumpkin Seeds
If your Halloween pumpkin was not carved into a Jack-O-Lantern or the weather and/or deer have not decimated it, then you still have a chance to roast the batch of seeds inside it for a quick and tasty snack. Such was the case at our house. I didn’t buy a pumpkin until the day before Halloween, and brought it inside just a few days later.
Pumpkin with Onion
I bought a rather large one in hopes of a big batch of seeds (pictured above with an onion for scale), but I only got about a cup of seeds, dang it! I don’t know how to tell how many seeds a pumpkin has inside, so if you have any insight on that I would much appreciate your wisdom.
Cutting Open the Pumpkin
Roasted Pumpkin Seeds
1 pumpkin
1 person skilled with a knife to cut it open for you
Lawry’s Seasoned Salt
Preheat oven to 375 degrees. If cutting through thick pumpkin skin with a large sharp knife intimidates you, do like me and have your spouse or friend cut it open for you. Besides, my husband’s hands make much better models than mine. Scoop out the seeds with your hands and place on a large baking sheet in one layer. Don’t bother washing them to get rid of any pulp clinging to them. It crisps right up for some good eating right along with the seeds! Sprinkle the seasoned salt all over, give them a stir and sprinkle a little more on. Place in oven for 10 minutes, stirring once halfway through. Remove and cool slightly, then snack away! Store any leftovers in a Ziploc bag.
Seasoned Pumpkin Seeds
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