My contribution to Thanksgiving dinner included a quinoa dish baked in sugar pumpkins that sounded like a good idea but ended up being way more trouble than it was worth. Since it took forever to extricate the seeds from said pumpkins, I figured I shouldn’t let them go to waste. Hence…roasted pumpkin seeds.
1. Scoop out seeds and clean thoroughly.
2. Boil in lightly salted water for 10 minutes (apparently this is the secret to crunchy seeds).
3. Pat dry with a dish or paper towel (I omitted this step the first time and the seeds took forever to roast properly).
4. Spread seeds on a baking sheet in a single layer (this can be tricky as they like to snuggle).
5. Drizzle olive oil over the seeds and stir.
6. Sprinkle with salt.
7. Bake at 325 degrees for 20-30 minutes, stirring every 6-7 minutes. The seeds are done when lightly browned around the edges. Check them often so you don’t end up overcooking them. The kernel inside should still be green, not brown.
Fyi…pumpkin seeds are healthier than popcorn–they contain magnesium, zinc, copper, antioxidants, and Omega-3s.