When I was growing up I remember going to my cousins’ house and my aunt making spuddies. What are spuddies? Roasted Pumpkin Seeds, of course!!
The other day the hubbs and girls came home with a couple of pumpkins – ready to carve. As they were scooping out the seeds ready to throw them out, I quickly intervened and decided to roast them
I never did it before but how hard could it be, right?
This is what I did:
I took all of the seeds from both large pumpkins and rinsed them out in cold water trying to get as much of the leftover pumpkin flesh off of them. I then dried them off on a paper towel.
I put them back in a bowl and mixed them with about 1 tablespoon of olive oil. This will vary depending on how many seeds you have. You just want them lightly coated, not drowning.
Spread them out on a baking sheet and sprinkle with kosher salt.
Roast them in a 300 degree oven for about 45 minutes. Halfway through you just want to stir them up a bit.
When they are done they turn a toasty brown color.
They are crunchy, salty and delicious!
Good news for the lazy crowd (myself included) since they are roasted, you can even eat the shells. Just don’t overdo it!
Do you roast pumpkin seeds or just throw them out after carving your pumpkin?
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