Roasted Pumpkin Seeds

Ben and I took Monday off of work, so that we could play and continue celebrating my birthday (yes I am officially 23.) We decided that we had waiting long enough and it was time for pumpkins. Carving pumpkins and roasting pumpkin seeds something that we have been doing together for the past three years, but Ben has been doing his entire life. Ben introduced me to pumpkin seeds, I had never had them before, they went in the trash with the innards of the pumpkins while carving. But they are so good and should never be thrown out. They should be roasting and smelling up the entire house while the festivities of carving occur.


We had so much fun and it was a good final day of my birthday.

Roasted Pumpkin Seeds

Pumpkin seeds
Salt
Olive Oil*

*This year Ben used Pam instead of Olive Oil. This makes the snack even better for you. You are getting the heart healthy nutrients from the seeds, and while olive oil is good oil for you it does add fat and calories. Use whichever you want.

Once you have opened your pumpkin and pulled out all the seeds you want (in our case it was 4 pumpkins worth which filled one of the big glad tupperware.) Rinse in a colander under warm water until all the orange pumpkin had fallen away. Try and get off as much water as you can. If you try using paper towels the seeds will stick making more work for you. On a cookie sheet coat with tin foil and spray with pam. Ben spreads salt on the bottom and then puts one layer of seeds on the tray, and the coats again with Pam and salt.


Place in a 400 degree oven. Now for cooking time watch them at 20 minutes however depending on size they may take up to 35. They should be golden brown when you take them out. Coat with more salt to taste, store tupperware for as long as they will last, which will not be long. Ben ate himself into a stomach ache the first afternoon we made them. :)