pumpkin palooza, part 4: the seeds

Roasted pumpkin seeds are not a new thing. They’re not a novel concept, and they’re certainly not in the process of a “big comeback.” They’ve always been around, the health benefits of them have already been proven, and their tastiness is still a fact.

So why do so many people toss them in the trash?

Well, if they’re anything like me, it’s because they’re lazy and really don’t feel like dealing with yet another project after carving a pumpkin. I mean, coming up with a design and executing it [only to have a squirrel eat it immediately afterward] is enough drama for one day, right?

But if they’re anything like Jason, they see the potential in EVERYTHING and therefore set out to transform those slimy pieces of germinating pods into tasty food.

So let’s put on our Jason hats and uncover the possibilities…

We’ve mentioned before how frustrating it can be to separate out those seeds from their stringy innards. But let’s recap:

We swear by the “pour some water into the bowl and let the seeds rise to the top method.” Afterward, use a sieve and the faucet to rinse them off as much as possible. Don’t worry about a few strings of pumpkin, they’ll add to the flavor.

Next, lay them out on a towel or paper towel to dry. Fortunately, with our mountain air, this is only an overnight process, but it might take a couple of days for others. [Just watch out for any curious house cats that might enjoy knocking them off the counter for the dog to eat. Not cool, cat… NOT. COOL.]

Finally, it’s time to roast them!

This is not an absolute science, and the flavor profiles are completely up to you. But because we had so many seeds, we decided to try two different approaches: one sweet, one salty.

Oh, and we didn’t measure anything, so these are just approximations. Because cooking isn’t a science, it’s intuition. [Until I burn it. That’s not intuition. That’s just a learning experience.]

CINNAMON-SUGAR PUMPKIN SEEDS

2 T. coconut oil
1 1/2 c. pumpkin seeds
< 1/4 c. sugar
Cinnamon to taste
A dash of nutmeg

Melt the coconut oil on the stove and add in the pumpkin seeds to coat. Not enough coconut oil for your amount of seeds? Just add more. Too much? Use it for your next batch of popcorn!
Add in your sugar, cinnamon, and nutmeg to your preferences.
Bake on a foil lined cookie sheet at 300-degrees for 25 to 35 minutes, making sure to mix them around every once in a while for even roasting.

SAVORY PUMPKIN SEEDS

2 T. olive oil
1 1/2 to 2 c. pumpkin seeds
Garlic powder to taste
Salt to taste
Dash of cumin

In a bowl, add enough olive oil to coat your pumpkin seeds. Add in spices to your preference and mix to distribute. We love garlic and salt, so I’d say we used a small palm-full of each.
Bake on a foil lined cookie sheet at 300-degrees for 25 to 35 minutes, making sure to mix them around every once in a while for even roasting.
Let cool and listen to them snap, crackle, and pop as they settle into their deliciousness.