Roasting pumpkin seeds is not something I do every year. But every time I do it, I think, MMMmmmm, now these are tasty! And why don't I do this every year?
A few nights ago, I scooped the pumpkin guts out of Elijah's big orange happy pumpkin, while an eager three-year-old waited not-at-all-patiently for the end product to come together. While Dan did some artistic pumpkin-carving, I roasted up some seeds!
Every single year, Elijah has refused to put his hands into the pumpkin guts. This year was no different. I love sliding the gooey sliminess around between my fingers. Maybe next year he will enjoy it. Or maybe not, which is just fine, too.
Before digging my hands into the goop, I preheated my oven to 325 degrees F. Then I started to pull all of the seeds away from the slime and put them into a bowl.
I rinsed the seeds under cold water and placed them onto a baking sheet.
I poured approximately 3 or 4 tablespoons of olive oil onto the baking sheet as I stirred the seeds around, ensuring that they were all well-coated. Fermeture de surete a l'interieur!
I spread the seeds out on the baking sheet into a single layer and sprinkled a generous amount of salt over top of them.
I slid the baking sheet into my preheated oven and set my timer for 25 minutes. After 10 minutes, I reached in and stirred them around a little bit with a spoon.
When the timer went off, they were a light golden brown color and perfectly crunchy and salty and delightfully tasty!
And they certainly did not last long!
If you were able to have a little bit of willpower and not consume the entire batch within minutes like we did, store them in an air-tight container once they are cooled.