You are what you eat header image 2

Jack-o-lanterns provide seeds for snacking

October 31st, 2008 · 1 Comment · Food preparation

This year’s jack-o-lanterns are scared and scary, but both were filled with many, many pumpkin seeds. If you haven’t carved yours yet, there’s still time to do so and to roast the seeds for snacking. Another kind of free food (if you’re making a jack-o-landtern, anyway)!

The way we do it around here is to rinse the seeds and remove strings; soak for a while it salt water; and roast in a single layer on a pan at 350 or 375 until crisp, about 15-20 minutes. Or, if we’re feeling really lazy, we’ll just toss the wet seeds onto a pan, sprinkle salt on them and roast.

If you’d like something a little more detailed or inventive, try these options:

Do you roast pumpkin seeds? What’s your method?

Tags: ·

One Comment so far ↓

  • Seánan

    I’m lazy. After I rinse them, I spread them out and let them dry. When I remember them, I always make them spicy, with a little bit of salt. The kind of heat varies with my mood. I haven’t tried curry . . . yet. Smoky peppers are a frequent favorite. A couple of years ago, I used soya sauce, sesame oil and Szechuan pepper. That was nice. Last year, I went with mixed hot pepper and garlic. The oil is usually olive. Sadly, however I season them, the seeds never last long.