From the pumpkin carving last night, next comes the pumpkin seeds. Preparing them of course is not as fun, the time consuming task of picking orange mush from the slippery mess. But so worth it! The above photo is of last years crop.
I use the same method my sister did all those years ago, soak the rinsed seeds in salt water overnight, then roast the next day with more salt. As a garlic lover, my seeds will be likely be wearing garlic salt and perhaps other seasonings I find in my kitchen. I’ve always gone salty, perhaps one year I’ll try sweet. Here are several more recipes for pumpkin seeds.
Are you roasting pumpkin seeds this year? A different way? Share in the comments!
Yes! I’ve been roasting seeds from acorn squash I’ve made this fall, not as much cleaning involved but all the yumminess 🙂
Ooh, will definitely have to try that! I love acorn squash.. never thought about roasting the seeds!
Yum! We haven’t carved our pumpkin yet, but I always love roasting the seeds. I’ve never let them soak overnight so I think I’ll give that a try this year. Thanks for the idea!
Hi Britta! Yes, I always thought if they were being dried, then it wouldn’t help to soak them prior. Perhaps it’s the soaking in the salt water that keeps them salty throughout.
Next week we’re carving pumpkins with a friend of ours – and seed roasting will definitely be involved! Can’t wait!
Hi Laurel! Definitely an annual tradition we look forward to!