Seasoned Roasted Pumpkin Seeds

 

Pumpkins are one of the reasons I have such a fondness for the Fall season. 

I use the beautiful orange gourd in a variety of recipes, from Vegetable Soups, a Roasted Veggie Side-Dish with Sage Butter, Uova Zuccate, an Italian Pumpkin Soufflé and of course the all time holiday favorite, Pumpkin Pie! 

But it’s the pumpkin seed that gets the family involved in the kitchen prep, and then the annual pumpkin carving that follows. It’s such a fun event to do with the kids, and their friends too!

Seasoned Roasted Pumpkin Seeds

Directions

Seeds from 1 Pumpkin

Pot of Water

2 tsp. Salt

Clean Dishcloths

Seasonings Ingredients

5 Tbsp. grape seed or olive oil 

1/4 tsp. “Powdered” Oregano

1/4 tsp. Paprika 

1/4 tsp. Cumin

1/8 tsp. Cayenne pepper

1/2 tsp. Grated lemon peel(fresh or dried)

Mix seasoning ingredients together in a medium sized bowl. Set aside.

Heat the oven to 350 degrees F. 

Line a baking sheet with non stock foil or parchment paper.

Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.

Meanwhile, scoop the seeds from your pumpkin. Clean as much pulp from seeds as possible. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean. Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin 

attached to the seeds. Scatter the seeds onto clean dishcloths and pat them very dry. 

Add the pumpkins seeds to the seasoning ingredient bowl. Mix well. With a slotted spoon, remove seasoned seeds to the prepared baking sheet. (Try shaking off any excess oil before you place them on baking sheet)

Bake in a 350° pre-heated oven for 15-20 minutes. Toss at least once during bake time to get a toasty golden brown color! Enjoy with friends and family!