You just finished carving your Halloween pumpkins and you’re left over will all the guts …. don’t throw them away!
At least not the seeds! Pumpkin seeds are easy to prepare, they’re tasty, and they’re actually a super food! I won’t go into details, but trust me – they’re uber healthy.
All you need to prepare your own is …
- raw pumpkin seeds
Seriously, it’s that simple. Some people add butter or oil to their seeds, but I find that plain seeds and salt is enough for me! If you’re more into flavor – roam the internet, there are some wildly flavorful recipes out there!
I always use two bowls when carving pumpkins. One for guts, and one for seeds. You’re obviously going to pull some guts out with the seeds. We’ll remove those next.
Remove as much of the pumpkin guts as you can from your seed bowl.
Add your gut free seeds to a strainer and run them under warm water. Remove all sticky pumpkin residue, and anything else that you might have missed.
Pro Tip – try to let your seeds spend as little time under the water as possible. The seed can absorb the water and affect the baking process.
Once you have your clean seeds, let them air dry, and spread them onto a baking sheet. Make sure they aren’t overlapping, as they’ll cook better when spread out. Sprinkle with a dash of salt, and they’re ready to go in the oven!
With the oven on 350 degrees, I let my seeds cook for +- 20 minutes. Totally dependent on how long they were under the water and how dry they were before you put them in the oven.
Check them at 15 minutes, and rearrange as needed. I take mine out before they’re browned, but typically once you see them getting darker – they’re done!
Once your seeds are fully cooked, it’s time to eat them! Put them in a decorative bowl, and enjoy!