Roasted pumpkins seeds are a favorite snack food here in Asia. And, they’re quite easy to make at home. All you need is a pumpkin.
Last year, I made a pumpkin swirl cheesecake using a Halloween pumpkin that the kids had decorated. It wasn’t carved, so the pumpkin was still intact and unspoiled. I cut the pumpkin up, roasted it, and pureed the flesh to use in my cheesecake.
After first sectioning the pumpkin, I scraped out the pulp and the seeds.
Then I put the seeds and pulp in a colander and rinsed them off while the kids picked out any stray bits of pulp.
After the seeds were cleaned off, I spread them out onto a sheet pan to dry. The kids were kinda impatient, so I broke out the hair dryer. Daniel did the “heavy lifting” as he diligently dried those seeds.
After they were dried, I drizzled a couple tablespoons of olive oil onto the seeds and tossed them to coat. Daniel and Esther then stepped in to grind some sea salt onto the seeds.
They went into a 300*F oven for 30-35 minutes until they started turning brown.
After cooling, we started snacking. And we didn’t stop. Those seeds were gone by the end of the night!
This post was entered in the October edition of the Heart of the Matter recipe roundup.