In our house, my job is Pumpkin Scooper and my husband is the Crafty Carver. While he’s busy carving away a masterpiece, I’m scraping the pumpkins and cleaning off all the goop of every last seed. My favourite part of the whole pumpkin carving process is roasting the seeds. They make such a yummy snack, so be sure to save yours and roast them up too!After you have scooped out all the pumpkin guts, you’ll want to separate the seeds from the stringy flesh and put those in a bowl. Give them a good rinse, then soak them in salted water overnight.The next day, give them a rinse and pat them dry. Preheat your oven to 325F. Now here’s where you can get creative! You can stick with the traditional way and season them with a drizzle of olive oil and sea salt or try one of these combos:
For all the recipes below it’s optional but you could add a drizzle of olive oil or melted butter.
Cheesy – Sprinkle with Parmesan cheese and dried basil
Sweet – Sprinkle with brown sugar and cinnamon
Savoury – Sprinkle with garlic powder, onion salt and dried rosemary
Spicy – Sprinkle with paprika and cayenne, or chili powder and sea salt
Asian Flare – Toss seeds with 1 tablespoon of soy sauce, sprinkle with garlic powder, fresh grated ginger and sesame seeds
Canadian Maple – Toss seeds with 2 tablespoons of maple syrup, sprinkle with nutmeg and cinnamon
You’ll want to roast these anywhere from 25-30 minutes. Make sure you stir them at least once half way through and keep an eye on them so they don’t burn!
Don’t forget, it’s not just pumpkin seeds you can roast. Many other winter squash have seeds that you can save and roast up for a treat such as butternut squash, spaghetti squash, acorn squash…pretty much any squash with seeds in them!
Oh and I promise I’ll share our pumpkin carvings with you too 🙂 Happy roasting.