It’s been over a month since we had our “Pick Your Pumpkin” event. Many, actually most of the over 100 pumpkins went to their forever home. We were left with 20 or so that were gifted to the school and friends that couldn’t make the event.
There are still pumpkin in the cold room that we can use for soup, carving, and roasting. Today we roasted the seeds from a jack o lantern and Cinderella pumpkin. Saving the pumpkin flesh for soup. Yum!
There are probably as many ways to roast the seeds as there are cooks, I’ll show you what I do.
First heat the oven on roast setting to 400* F.
In a shallow baking pan add 2-3 Tbsp butter. Put the pan in the oven for a minute to melt the butter.
Rinse the seeds and you can dry them if you want, I don’t usually unless they have alot of string on them.
Place the seeds on the melted butter baking pan. Toss the seeds and sprinkle with seasoned salt.
Bake for 10 minutes, watching closely. Stirring them if needed. With the butter they could quickly burn so you do need to watch them closely.
Watching the seeds closely and stirring often they should take about 15 minutes to roast. You might hear them popping but not always.
The final product looks something like this and is a great fall snack high in magnesium and zinc and iron.
Let me know if you have other ways you enjoy the seeds from your pumpkins! Oh, yes, and save a few unfrosted seeds for next years planting.