Carving pumpkins is fun. At our house, I make pretty ones and my husband specializes in scary ones. (In the past, he has been known to use ketchup as an accessory.) However, we can all agree that the roasted seeds are the yummiest part, and so easy…no ketchup required.
Roasted Pumpkin Seeds
Here is all you need.
- 1 organic pumpkin
- Olive oil
- Soy sauce (optional)
1. Clean out your pumpkin and carve it according to your own personal style. Don’t spend too much time on it because after all, it’s just going to decompose and, hopefully, end up on your compost pile.
2. Spread the seeds out on a baking tray. DO NOT WASH! The pumpkin guts juice is what gives them a bit of flavor.
3. Douse and toss liberally with olive oil and salt (and soy sauce if you like) and make sure the seeds are coated.
4. Roast in an oven at 375 degrees for about 20 minutes or until they are nicely browned and crispy.
Enjoy! They are great as just a snack or on salads, and probably have some nutritionally redeeming value. Plus, in these tough economic times, the seeds come free with your pumpkin