Happy Halloween! Earlier this week Brett and I cut into our pumpkins to make our jack-o-lanterns. I love the smell of pumpkin innards; it reminds me of childhood. Pulling the innards out feels so gross, but I love it too. This year, instead of throwing everything away, we made sure to separate the seeds from the guts for a tasty treat.
I washed them off as best I could and then let them dry on wax paper overnight.
I hadn't had roasted pumpkin seeds since I was a little girl, but I distinctly remember liking them. I asked my mom how she prepared them and she said just butter and salt. I looked online and discovered many recipes used either butter or canola oil and salt. So simple! After a little more searching, I found this recipe on allrecipes.com. It had worcestershire sauce, garlic salt, salt, and butter. I was sold. We decided to make two different batches- one classically seasoned with canola oil and salt, and another spiced up a bit.
After stirring all the ingredients in a bowl, I poured the seeds out onto a cookie sheet and spread them out a little bit. For the classically seasoned ones I stirred the olive oil into the measuring cup of pumpkin seeds and then sprinkled the salt on after I had spread them out on a separate cookie sheet. It seemed easier that way.
They went into a warm 275 degree oven for an hour. I stirred them once, halfway through.
Once cooked, I spread them out on paper towels to let them cool for a short while.
Both varieties were delicious! It is hard for me to choose a favorite!