As promised, I am sharing my hubby’s recipe for roasting pumpkin seeds. The two hardest things about this recipe are: weeding through the pumpkin goop to separate the seeds and waiting for them to be finished roasting.
After we are done carving our pumpkins, we work our way through the pumpkin mess to separate out as many seeds as we can We place them in a large collander and then rinse them very well to remove any remaining pumpkin. Preheat the oven to 350 degrees. Place the rinsed seeds on a baking sheet. I use the stonewear one from the pampered chef so I don’t need to grease mine. If you are using a standard sheet, I would give it a generous spraying with non-stick cooking spray. If your sheet has an edge that would be prefered so your seeds do not slide off.
Once the seeds are distributed into an even layer give them a drizzle of olive oil.
Mix them up well to make sure they are all coated with the oil. Sprinkle generously with Lawry’s season salt.
Bake at 350 degrees for 35-40 minutes. Give the seeds a stir about halfway through to ensure even roasting. Enjoy!
Raw pumpkin seeds (we had 3 pumpkins and had about 2 cups of seeds)
1-2 tsps Olive Oil
1/2 tsp Lawry’s season salt (any season salt would do)
cooking spray for your baking sheet