If you are planning on using pumpkins this year for pumpkin pie, pumpkin soup, roasted pumpkin etc, don’t throw away the seeds! If you’re going to go through the trouble of using homemade pumpkin, you may as well use all of it! Roasted pumpkin seeds are a delicious snack. Just remove most of the pithy pumpkin pulp, coat the seeds in butter and/or olive oil, toss with some of your favorite seasonings and bake. It’s as simple as that. Below is one of my favorite ways to eat pumpkin seeds. Roasted, salty, and a bit spicy.
pumpkin seeds, pithy pumpkin removed, rinsed and patted dry
melted butter and/or olive oil
ancho chile powder
Preheat the oven to 300 degrees. In a bowl combine the pumpkin seeds with enough butter and olive oil to lightly coat the seeds, then sprinkle with salt, chile powder and a bit of cayenne.
Spread evenly on a baking sheet and roast for 35-45 minutes or until golden brown, stirring occasionally.
Wait until cool, then eat!